Sesame-Crusted Fish with Sicilian Red Pesto

This fish recipe originates from two chefs, Angie Rito and Scott Tacinelli, of the renowned New York restaurant Don Angie. They often enjoy this dish during their Seven Fishes Feast celebration on Christmas Eve. As authors of Italian-American cookbooks, they have breathed new life into classic dishes. The combination of sesame seeds, pesto, and fish fillets creates a flavor that is both rich and light, evoking the memory of fried fish without the greasiness.

Features:

• It has a bold flavor but remains light in texture, reminiscent of fried fish without the oiliness.

• Sicilian Red Pesto (Pesto rosso) originates from Trapani, made with sun-dried tomatoes, oil-preserved olives, roasted almonds, and other ingredients.

• The sesame seeds complement the tomatoes in the pesto, similar to the delight of dipping sesame-crusted bread into tomato sauce.

Ingredients:

• 3 large egg whites

• 4 teaspoons cornstarch

• ½ cup toasted sesame seeds

• 1 cup Japanese panko breadcrumbs (pulse in a food processor for 30 seconds until finely ground)

• 4 fish fillets with skin (each 4 to 4.5 ounces and ½ inch thick), such as sea bass, flounder, or other delicate white fish

• Kosher salt

• 4 tablespoons neutral oil (like vegetable oil)

• 4 tablespoons extra-virgin olive oil

• 1 cup Sicilian Red Pesto (recipe below)

• 10 basil leaves (torn into large pieces)

Instructions:

1. Preheat the oven to 350°F.

2. In a small bowl, whisk together the egg whites and cornstarch until frothy. In another bowl, combine the toasted sesame seeds and finely ground breadcrumbs.

3. Season both sides of the fish fillets with ¼ teaspoon of kosher salt. Dip one side of each fillet (the skin side or one side if skinless) into the egg white mixture, allowing excess to drip off, then press the egg-coated side into the sesame breadcrumb mixture. Place the breadcrumb side up on a large plate and repeat with the remaining fillets.

4. Heat a large non-stick skillet over medium heat. Add 2 tablespoons of neutral oil and 2 tablespoons of extra-virgin olive oil. Carefully place 2 fillets (breadcrumb side down) in the skillet and cook until the breadcrumbs are golden brown (1 to 2 minutes). Transfer to a baking sheet, breadcrumb side up. Repeat the process with fresh oil and the remaining fillets.

5. Bake in the preheated oven for 4 to 6 minutes, or until the fish is cooked through and firm to the touch.

Sicilian Red Pesto Ingredients:

• ½ cup roughly chopped sun-dried tomatoes (packed in oil)

• ¼ cup roughly chopped roasted almonds

• 2 garlic cloves (finely grated using a Microplane)

• 1 teaspoon sugar

• ½ teaspoon kosher salt

• A pinch of red pepper flakes

• 1 cup extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 2 tablespoons thinly sliced pitted oil-preserved black olives

• 6 basil leaves (chopped)

Sicilian Red Pesto Instructions:

1. In a food processor, combine the sun-dried tomatoes, almonds, garlic, sugar, salt, and red pepper flakes. Blend until a paste forms (about 1 minute).

2. Pour into a small bowl and stir in the olive oil, lemon juice, black olives, and chopped basil. The pesto can be stored in the refrigerator for up to 3 days.

Notes:

• It is recommended to use a food processor to finely grind the breadcrumbs for a smaller, more uniform size, which helps create a crisper crust.

• Choose the freshest thin fish fillets and ensure they are of uniform thickness for even cooking.