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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Janie McKinney
Servings: 2 to 4
Grated peel of ½ lemon
1 teaspoon toasted sesame seeds
¼ teaspoon onion salt
⅛ teaspoon ground white pepper
⅛ teaspoon ground cumin
⅛ teaspoon paprika
⅛ teaspoon red pepper flakes, optional
4 talapia or sole fillets, about ¾ pound
1 tablespoon vegetable oil
Fresh lemon wedges
In small bowl, combine lemon peel, sesame seeds, onion salt, and spices. Sprinkle over and rub onto both sides of fish fillets. Heat oil in large nonstick skillet sprayed with nonstick cooking spray. Sauté fish over medium-high heat 3 minutes; turn fish and cook 2 to 3 minutes longer or until fish is opaque and flakes easily with a fork. Serve with lemon wedges.