Roasted Grouper With Sesame Almond Crust

This is delicious and packed with flavor. From "Savannah Seasons" by Elizabeth Terry, owner of the famed "Elizabeth on 37th" restaurant in Savannah, GA.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 fillets

Ingredients

• 36  ounces  black  grouper fillets, each 1/2 inch thick (6 fillets)
• 2  tablespoons  sesame oil
• 2  tablespoons  vegetable oil
• 2  tablespoons lemon juice
• 2  tablespoons water
• 1  egg, beaten
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  fresh cracked black pepper
• 1  teaspoon hot chili sauce
• 1  cup  wheat crackers, crushed (such as Weston Stoned Wheat Thins)
• 1⁄2 cup asiago cheese, grated (2 oz.)
• 1⁄4 cup  toasted almond, chopped
• 2  tablespoons sesame seeds, toasted
• 1⁄4 cup fresh Italian parsley, minced
• 2  tablespoons fresh tarragon, minced
• 1⁄2 teaspoon  fresh cracked black pepper
• 2  tablespoons butter, melted
• 2  tablespoons extra virgin olive oil

Directions

1. Preheat the oven to 425 degrees F. Butter a shallow baking pan.
2. In a medium bowl, combine the sesame oil, vegetable oil, lemon juice, water, beaten egg, salt, cracked pepper, and chili sauce. Set aside.
3. In the bowl of a food processor, combine the wheat thins, cheese, almonds, sesame seeds, parsley, tarragon and cracked pepper and process to a crumb. Set aside.
4. Dip the fish fillets in the marinade and then in the crumbs. Place on the baking pan. Do now allow the fillets to touch each other. Combine the melted butter and olive oil and drizzle over the fish, then roast in the oven for 20 minutes until the fillets are browned and cooked through.
5. Serve with Peanut Cream Sauce (recipe posted separately).