Tilapia With Sesame Seed-Peppercorn Crust

READY IN: 20mins
Recipe by COOKGIRl

From Bon Appetit January 1996. The original recipe used salmon, but I prefer tilapia or orange roughy. Peppercorn mix is sold in bulk in well-stocked grocery stores; in this manner you only buy as much as you need for the recipe and save the expense of bottled spices. I must warn you that this is very peppery!

Top Review by Imwatchin

Excellent if you like pepper, which I do. The pepper sesame flavor brings out the flavor of the fish so well. I would suggest serving a fruit or mellon salsa as a complement to the spice. This is so good it should work well on all but the most mild fish. Thanks cookgirl.

Ingredients Nutrition

Directions

  1. NOTE: I use a combination of black and brown sesame seeds depending on my menu. The original recipe uses brown sesame seeds only-go ahead and use brown only if you wish.
  2. Preheat oven to 375°F.
  3. Using a clean coffee mill, process the sesame seeds and peppercorns until coarsely chopped.
  4. Lightly grease a baking sheet. Arrange the fish onto the baking sheet. Squeeze the lemon juice onto both sides of the fish fillets.
  5. Season fish with dill weed, garlic, peppercorn mixture and salt. Dot fillets with butter.
  6. Bake fish until baked through about 10-12 minutes.

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