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.

A New Beginning

I created this blog well over a year ago, but just now I found a real use and purpose for this blog. I plan on using this blog to update my recent "Tastebook.com" recipe book "Independence Recipes" and get your input on the recipes that I published. Please let me know your comments and suggestions. Of course, I would also like to get your stories of adventure, and your recipes.

I also plan on providing some new recipes that I plan on adding to future "Tastebook.com" recipe books.

What is the complete galley?

In a previous blog post I talked about essential spices to have on board. Well, I got to thinking it's a lot more than that. What about cooking oil, condiments - olives, capers, pickles, mustard, ketchup, other sauces, cooking wine, I could go on and on. My fear is that the stores required for a complete galley would require an expansive galley only found on a cruise ship. So what do I have for my galley essentials? Here's what I found in my galley recently:

• Olive oil - great for tapenades, appetizers and more.
  
• Mustard - adds flavor to cooking, a must for appetizers, and a requirement for the occasional hot dog. (By the way, I have 3 kinds of mustard, a good stone ground, a spicy-sweet, and your ordinary yellow.)


• Ketchup or catsup - added to cooking when a bit of tomato flavor is required, needed for cocktail sauce, and required for hot dogs and hamburgers.


• Soy sauce - adds flavor to cooking, required for rice.


• Worcestershire sauce - adds flavor to cooking, great for gravy, sprinkled on meats.


• Pepper sauce - No galley is complete without this. Adds "zip" to cooking, and "zip" to sauces.


• Mayonnaise - No sandwich is complete without this. An important addition to macaroni and potato salad.


• Red wine vinegar - Great for salads and to add flavor to cooking.


• Red pepper relish - Bick's Relish. I use this all the time to add "zip" and flavor to my cooking. Unfortunately I can only find Bick's relish in Canada.


• Horseradish Sauce - Essential for cocktail sauce and when you grill steaks.


• Green olives - You can do lots with olives - tapenade, pesto, add to cooking, and martinis.


• Capers - Not always found in my galley, but it was this time. Adds Meditteranean flair to your cooking.


• Pickles - Can be used in a wide variety of things, adds great "crunch" to food.


• Canned tomatoes - Don't leave port without a can. Can be used on almost anything.


• Grated Parmesan cheese - Well it's not gourmet, but it always finds its way in to my galley to be put on top of almost everything.


• Vermouth - adds flavor to cooking, a must for your martini.


• Pancake mix - can be used in cooking or for making pancakes.


• Powdered milk - tastes awful, but I do use it in cooking when fresh milk is not always available.


• White beans - good for soups, and salads.


• Coconut milk - Okay, while not essential it does find its way in to my galley stores to be used for curries.


• Pasta - I always have some plain spaghetti and elbow macaroni with me.

Wow, that is quite a list. I've got a bunch more "stuff" in my galley, but as I inventoried my galley I thought you know I always seem to have the above items whenever I leave port and consequently I always will have a good meal.