1/2 tsp. Salt

1/2 tsp. Pepper

4 steelhead salmon, salmon-trout or trout (about 3/4 lb. each), split and boned, heads and tails removed

4 T. Olive Oil

1/4 C. Butter

1/4 C. minced Shallots

2 tsp. peeled minced Fresh Ginger

1 T. Sesame Seeds

1 T. Lime Juice

1 T. Soy Sauce

Steamed and Buttered Bok Choy as accompaniment

 

Combine flour, salt and pepper on a plate.  Lightly dust fish with flour and set aside.  Pour 2 T. oil in a large skillet and heat over high heat until hot.  Sauté half the fish for 3 minutes a side.  Keep fish warm while cooking remaining fish in remaining oil.  Drain oil from pan; add butter, shallots, ginger and sesame seeds.  Cook, stirring constantly, over medium heat for 2 minutes.  Add lime juice and soy sauce and cook, stirring, another minute.  Spoon sauce over fish and serve with buttered bok choy.

 

 

Yield:

Calories:

Fat:

Fiber: