| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Hawaiian | Seafood | 4 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ground white pepper |
| 1/4 | c | Sesame seeds |
| 17 | Whole black peppercorns; coarsely crushed or cracked | |
| 4 | (4-oz) salmon steaks; 1" thick | |
| 1/4 | c | Unsalted butter; melted |
| 4 | Lime wedges | |
| Liquid hot pepper sauce |
INSTRUCTIONS
Preheat broiler. Beat eggs lightly; beat in salt and white pepper. Mix sesame seeds and black pepper. Dip salmon steaks in egg mixture then press into sesame seed mixture to coat completely on both sides. Lightly oil broiler pan, then arrange steaks well apart in pan. Broil 4-5 inches below heat source 5 minutes or until browned; turn and broil 5 minutes longer or until fish is opaque in center and flakes readily when pierced with a fork. Arrange on a warmed platter. Top with melted butter, garnish with lime wedges and serve with hot pepper sauce. Makes 4 servings. Vary as desired: use finely chopped macadamias, walnuts or almonds in place of sesame seeds, or top with a favorite hot sauce, such as pickled pepper or sweet-and-sour as desired. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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