Spicy Sesame Crusted Snapper - Our Approach to Senior Living

Spicy Sesame Crusted Snapper
Created by Executive Chef Tim Strasser, CEC, CDM, CFPP Classic Residence by Hyatt in Yonkers Serves 4
Ingredients: 24 ounces snapper fillets—cut in even thickness 6 oz each 1 cup sesame seeds 1/2 cup canola oil 1 tablespoon fresh ginger root—grated 1 tablespoon fresh garlic—minced 1 cup rice wine vinegar 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon bean paste—hot flavored 1/4 cup scallions—sliced Directions: Press snapper fillets into sesame seeds to coat evenly. In a nonstick skillet, heat canola oil over medium high flame. When oil is almost smoking (300�F), carefully place fillets into pan. Saut� fillets until nicely browned, about 3–5 minutes, then carefully turn fillets over. Reduce flame and add ginger, garlic, vinegar, soy sauce and sesame oil. Cover pan and continue cooking until fillets are cooked through, depending on thickness of fillets. Remove fillets to serving dish and keep warm. Bring sauce to a boil and reduce slightly. Add hot bean paste and scallions. Mix thoroughly. Pour sauce over fillets and serve immediately.
Nutritional Information: Per Serving (excluding unknown items): 669 Calories; 51g Fat (66.9% calories from fat); 42g Protein; 15g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 631mg Sodium. Exchanges: 1/2 Grain (Starch); 5-1/2 Lean Meat; 1/2 Vegetable; 9-1/2 Fat; 0 Other Carbohydrates.
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