Prep 10 mins
Cook 10 mins
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!
- 1⁄8 cup black sesame seed
- 1⁄8 cup brown sesame seed
- 1⁄2 tablespoon peppercorn blend (black, white, pink and green peppercorns)
- 1 lemon
- 1 1⁄4 lbs tilapia fillets
- 1⁄2 teaspoon dried dill (optional)
- 1 garlic clove, finely minced
- 1 tablespoon butter
- 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.
- Preheat oven to 375°F.
- Using a clean coffee mill, process the sesame seeds and peppercorns until coarsely chopped.
- Lightly grease a baking sheet. Arrange the fish onto the baking sheet. Squeeze the lemon juice onto both sides of the fish fillets.
- Season fish with dill weed, garlic, peppercorn mixture and salt. Dot fillets with butter.
- Bake fish until baked through about 10-12 minutes.
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.