Sesame Crusted Pickerel with Broccoli by TheDevineKitchen
Sesame Crusted Pickerel with Broccoli
Yield: 2 servings
Ontario freshwater pickerel seems to be available year-round. Its flavor is sweet and mild. Sesame seeds add a unique texture that juxtaposes nicely with its small firm flakes. Caramelize lemon wedges (or slices) alongside the fish for some “wow” appeal and serve with simply blanched broccoli. Your dinner entrée will easily be ready in under 30 minutes.
Ingredients:
2 cups broccoli florets, medium evenly sized pieces
1 egg white, beaten until frothy
2 pickerel fillets (roughly 1/3lb per person)
Sea salt
2 1/2 tablespoons sesame seeds (black would be very dramatic)
2 teaspoons high heat oil, such as grapeseed oil, refined avocado oil, or organic canola oil
½ lemon, cut into 4 wedges or thin slices
Finishing salts (optional, but pink Himalayan salt is very nice with fish)
Fresh herbs for garnish (parsley, chives or tarragon are nice options)
Chef’s tips: Brushing the fish with egg whites ensures that the sesame seeds won’t fall off. Brushing the fish with oil, (instead of heating oil in the pan) uses less oil overall and makes cleaning your pan much easier. When sauteed, pickerel skin is edible and quite tasty. Broccoli is quite delicious when blanched in nicely salted boiling water.
Method:
Boil 4 cups water in a medium saucepan. Add 3/4 teaspoon kosher salt. Blanche broccoli florets for approximately 3 minutes (it should be bright green and tender-crisp). Strain and set aside.
Heat large non-stick skillet over medium heat. While pan is heating prep fish.
To prep fish, dry fillets with paper towel. Season flesh side lightly with sea salt. Using a small silicon brush, brush the flesh side of fillets with egg whites. Sprinkle generously with sesame seeds. Use the silicon brush to carefully coat the same side with oil.
Sautee the seeded side of fish down until golden, 3 minutes. Add the lemon alongside. Use the silicon brush to coat the skin side of fish with oil before flipping.
Flip fillets (a fish spatula comes in very handy here) and continue to cook second side (skin down) 3 minutes until golden in color. Flip lemon. Transfer fillets and browned lemon to warmed dinner plates.
Plate the blanched broccoli alongside fish. Generously sprinkle the warm lemon juice over fish and broccoli, and finish with a sprinkle of salt for added texture and flavor.
