Recipes
Photo by Amy Taber
Sesame-Chive Butterfish with Buttered Edamames and Spinach
Episode 706: Sesame Seeds/Butter
Serves 4
Ingredients
1/2 cup white sesame seeds, untoasted
4 6-ounce pieces of butterfish or farm raised Chilean sea bass
3 tablespoons butter
1 minced shallot
1 cup edamames
2 packed cups baby spinach
splash of white wine
2 tablespoons chopped chives
Kosher salt and freshly ground black pepper to taste
Canola oil
Directions
In a large saute pan on med-high heat, toast sesame seeds until fragrant and lightly colored. Set aside on a plate. Place pan over heat and lightly coat with oil, add 1 tablespoon butter and sear the seasoned fish. Cook on both sides, about 8 minutes total. Set aside. Wipe out pan and add 1 tablespoon butter and sautee the shallots. Add the edamames and spinach, season and deglaze with wine. Arrange on platter and place fish on top. Garnish with chives and sesame seeds.
Cooking Tips
Sharpening Knives
Pan-Searing Scallops
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