Recipes

Instead of deep-frying to get a crispy crust for fish – this method is a great light alternative. The cornmeal and sesame give a wonderful textured crust and there’s a double coriander flavour with the fresh herb and crushed seeds. If you’re in the coriander hating club, I would use flat parsley instead.

4 piece skinless salmon fillet, each fillet about 5 to 6-ounces
1/3 cup cornmeal (75 ml)
3 tbsp sesame seeds (45 ml)
1 tsp cracked coriander seeds (5 tsp.)
Coarse salt and freshly cracked black pepper to taste
Small handful of fresh coriander, chopped
2 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (30 ml)
Lime wedges for garnish

Preheat oven to 375° F.
Mix cornmeal, sesame seeds, cracked coriander in a plate or shallow baking dish. Season mixture with salt and pepper to taste.  Season the fish with salt and pepper. Dip fish into freshly chopped coriander. Dredge fish generously into the cornmeal mixture, coating evenly on all sides.  Add oil to non-stick skillet or large sauté pan over medium high heat. When the oil is hot, pan sear the fish on both sides until golden, about 1 to 2 minutes per side.  Transfer to baking sheet lined with parchment. Bake fish in oven until just firm to the touch and cooked through, about 7 to 9 minutes.

Serve with lime wedges

Serves 4

Recipe from Christine Cushing’s Website