Sesame, coriander & black pepper crusted fish

After a conversation a few days ago left me wondering, wondering about using sesame seeds as a crust. A couple of friends and I were discussing black cod (or black rockfish) and how to prepare them, and the suggestion was using sesame seeds. I then started thinking... sesame seeds. I did a bunch of Internet research and literally read hundreds of recipes that used sesame seeds as a coating. My dilemma was that pure sesame seeds left sometimes a nutty taste or no taste at all. I like things flavorable, I wanted some "zzzing." So I then thought about adding black pepper. It needed some other flavor, so I added salt along with the black pepper, and sesame seeds. I was starting to get somewhere, but it still didn't have the flavor I was looking for. Then I thought of coriander. When lightly toasted and then crushed it has a delicate lemony flavor, but also nutty and spicy. This would be a good addition. No, it was an excellent addition.

Here's the recipe.
2 T sesame seeds
2 t black peppercorns
2 t coriander seed
1/2 t salt
2 T olive oil
1 lb fresh fish (salmon, halibut, rockfish), cut into 4-5 oz. portions
1/2 C red bell pepper, diced (1/4")
2/3 C orange juice (or apricot nectar, or peach nectar - should have some pulp)
1 T fresh ginger, grated
1/4 C red wine vinegar

Over medium-high heat, get a small pan hot and add sesame seeds, black pepper and coriander seeds. Toast seeds and pepper for 2-3 minutes until aroma is released. Move toasted seeds to a mortar and grind until well crushed (or you could place them in a plastic bag and hit them with a hammer). Add salt.

Oil fish pieces with 1 T or so of olive oil and then coat with ground up seeds, pepper and salt mixture. Let fish stand for about 10-15 minutes.

Using a saute pan, heat remaining olive oil over medium-high heat until oil is almost smoking. Add fish pieces and fry 2-3 minutes per side. Fish should have a nice brown crust on the outside. When fish is done remove and set aside.

Using the same hot pan, reduce heat to medium, add bell peppers and saute for 1 minute, then add juice, ginger, and vinegar, cook for 3-4 minutes or until sauce is reduced.

Arrange fish on plate and spoon sauce over top of fish. I know it sounds kind of funky but the flavors really blend very well. I served the fish with some warm spicy sesame noodles on the side, and some nice steamed baby bok choy with garlic. It was delicious. If you try it let me know.