Ingredients:
2-inch piece fresh ginger, peeled and grated or minced
1 small jalapeno pepper, seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar
Vegetable oil
Salt and freshly ground black pepper
4 (8-ounce) portions red snapper fillet, skin on
1/2 cup sesame seeds, un-toasted, available on spice aisle
Instructions:
1) In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil.
2) With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish.
3) Season both sides of the fish with salt and pepper.
4) Sprinkle and then gently press the sesame seeds onto both sides of the fish.
5) Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan.
6) Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula.
7) Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque.
NOTE: We loved this dish and suspect many people who really don't like fish will find it acceptable too...
