SESAME-COATED SWORDFISH FINGERS
8 slices fresh swordfish, about 1½cm thick
1 tbsp sesame oil
100 g black sesame seeds or poppy seeds
100 g white sesame seeds
1lemon sliced
Sweet chili sauce for sprinkling and to serve
Soy sauce to serve
1
mix the black and white sesame seeds together on a large plate
2
pat dry the swordfish slices and cut into 2cm wide strips
3
sprinkle the roasted sesame oil over the strips and turn them so that they are evenly coated
4
place the swordfish pieces on the plate with the mixed sesame seeds and turn the fish over to coat them on all sides with the seeds
5
fry the fish fingers in a non-stick frying pan without oil for about 2 minutes on each side
6
arrange the fish on a serving plate, add the lemon slices, sprinkle a little sweet chili sauce on top and serve with the soy sauce and the rest of the chili sauce
CONAD DET CANDEGGINA 1LT CLASSICA