Sesame Crusted Yellowtail

I found this recipe while looking for a good Yellowtail recipe for some extra fish our neighbor gave up. It was really had to find one on the traditional websites! I found this one at http://www.bigfishtackle.com/forum/Fish_and_Game_Recipes_C65/Fish_recipes_F116/Yellowtail_Recipes_P162066/ posted by TubeN2. It was so good that I wanted to post it here so that I would not loose it. This would be good with any firm mild fish.

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 2 -4  yellowtail fish fillets
•  flour (for dredging)
• 1  tablespoon  toasted sesame oil
• 1  tablespoon canola oil

• egg wash

• 1  egg
• 1⁄2 cup milk
• 3 -4  tablespoons water

• Sesame seed flour

• 1⁄2 cup flour
• 2  tablespoons black sesame seeds
• 2  tablespoons  white sesame seeds

• Sauce

• 2  garlic cloves, chopped
• 2  teaspoons fresh ginger, chopped
• 3 -4  large  shiitake mushroom caps, slices more if small
• 2  tablespoons white wine
• 1⁄4 cup low sodium chicken broth
• 1  tablespoon soy sauce
• 1  teaspoon honey
• 1  scallion, sliced
• 2  teaspoons unsalted butter

Directions

1. Preheat oven to 400 degrees.
2. Combine egg wash ingredients in a shallow bowl- whisk to combine.
3. Toast sesame seeds (optional) in a frying pan over med heat until slightly brown and smelling good! Add to flour and place in a shallow bowl.
4. Dredge fish in plain flour and shake excess off.
5. Dip in egg wash.
6. Dredge in sesame flour.
7. Add oils to medium hot skillet. Add fillet and lightly brown both sides.
8. Remove to a glass baking dish. When all the fish is browned Place in 400°F oven for 10-15 minutes to finish cooking.
9. While fish is cooking in the oven, prepare sauce in the same skillet, adding more oil if needed.
10. Sauté the garlic, ginger and shiitake mushrooms.
11. Add the wine, stock, soy sauce and honey. Reduce by about 1/2, until it starts to thicken.
12. Add scallions and finish by swirling in butter off the heat.
13. Serve sauce over fillet.