ROASTED HADDOCK FILLETS WITH SESAME SAUCE1/2 cup sesame seeds, toasted* 2 tablespoons lemon juice 1/2 cup olive oil 1/4 teaspoon cayenne pepper 2 cloves garlic, peeled 1 medium onion (5 to 6 ounces), peeled and quartered 1/2 cup cilantro leaves Salt and fresh-ground black pepper, to taste 1 to 1 1/2 pounds haddock fillets 1 lemon, quartered Preheat oven to 450 degrees F. Place all but 2 tablespoons sesame seeds in a food processor fitted with the metal blade. Add the lemon juice and process 15 seconds. Add olive oil, cayenne, garlic, onions and half the cilantro; process until smooth. Season with salt and pepper. Brush a baking pan with a bit of oil and lay the fillets on it. Salt and pepper the fillets, then spread them with the sesame paste. Bake 10 minutes until the blade of a knife pierces fillets easily. Garnish fish with reserved sesame seeds and cilantro and with lemon quarters. Serve immediately. *TO TOAST SESAME SEEDS:Place them in a medium-size saute pan and cook over medium heat, shaking the pan occasionally, until they darken and begin to pop. (This will take about 2 to 3 minutes. Watch carefully. They can burn quickly.) Makes 4 servings Adapted by Betty Rosbottom of Tribune Media Services, a division of Tribune Co. from Fish by Mark Bittman (Macmillan, 1994)
|
