This salmon dazzles with its display of a black-and-white sesame seed coating!

1 16-oz skinless fresh salmon fillet
6 Tbsp flour
1/4 t salt
2 Tbsp white sesame seed
2 Tbsp black sesame seed
1/4 cup tahini
3 Tbsp lemon juice
2 Tbsp chopped roasted sweet red pepper
1 Tbsp water
1/4 cup milk
2 Tbsp cooking oil

optional:
lemon wedges
lime wedges
fresh watercressRinse fish; pat dry with paper towel. Cut into 4 even fillets. Place one fillet
at a time between pieces of clear plastiv wrap. Using the flat side of a meat
mallet, gently pound fish, working from the center to the edges, until an even
thickness, about 1/2 inch. Set aside.

In a bowl combine half the flour, half the salt, and the white sesame seeds; set
aside. In a second bowl, combine remaining flour, salt, and the black sesame
seeds; set aside.

In a blender combine tahini, lemon juice, roasted red pepper and water. Cover
and blend until smooth. If necessary, add additional water a teaspoon at a time
till the sauce is a creamy consistency.

Place milk in a shallow dish. Dip the fillets in the milk. Firmly press one
half of each side of the fillet in the white sesame seed mixture. Press the
other half of each side of the fillet in the black sesame seed mixture.

In a large skillet heat oil over medium-high heat; cook coated fish fillets for
4-6 minutes or until fish just flakes, turning once.

To serve,spoon tahini sauce on the dinner plates; top with fillets. Garnish with
lemon and lime wedges and fresh watercress, if desired.

Makes 4 servings.