Sesame-crusted kingfish with pea puree and spicy mayonnaise
In every cuisine, sesame seeds have made their mark. With kingfish, it's a perfect partnership.
- 4 x 180g kingfish fillets
- salt and pepper
- 2 egg whites, beaten
- 1 cup sesame seeds
- 2 Tbsp extra virgin olive oil
- 2 cup peas
- 2 Tbsp unsalted butter
- ¼ bunch parsley leaves
- ¼ cup mayonnaise
- 1 Tbsp Tabasco sauce
- lemon wedges, to serve
1 Season the kingfish with salt and pepper then brush with egg white. Crust with sesame seeds and fry in olive oil over a medium heat for 3 minutes each side, until golden and firm.
2 Blanch the peas in rapidly boiling salted water until tender, then transfer to a blender with the butter and parsley. Pulse until a coarse paste forms, then season with salt and pepper.
3 Whip the mayonnaise and Tabasco sauce together. Serve the fish on a bed of ea puree, then garnish with the spicy mayonnaise and lemon wedges.