Disclosure: I am a Good Cook Kitchen Expert blogger selected by Good Cook to represent their brand. I have received a gift box of Good Cook Touch kitchen tools, as well as information to help promote the products. I do not receive a commission for Good Cook products purchased through my website. All opinions about Good Cook are my own.
Good Cook sent over some more new Touch products for me to use and play with. My new favorite? The Good Cook Touch Citrus Zester. While I have several favorite recipes that call for citrus zest, I never actually had a tool designed specifically for this purpose. I have always used the edge of a knife. (Not optimal, I know.)
So, now that I have a tool specifically for zesting, I can share with you one of my favorite recipes for seafood! Many years ago, I took a seafood cooking class at Jewel-Osco (do you remember when they used to do those in-store classes?) I still have my recipe instruction sheet from this class, which was taught at the Algonquin Jewel-Osco by chef Kit Moss on February 11th, 1998!
I know this because the recipe sheet contains all of that information, and the fact that it’s been in my recipe file this long should be an indicator as to how much I like this dish. My own tweaking to this over the past 15 (!) years has been to add a tablespoon of sesame oil too, plus an extra tablespoon of honey — both of which I’m noting here:
Sesame Honey Fish Fillets
1/4 cup olive oil
1/3 cup lemon juice
1 tablespoon lemon rind
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons sesame seeds
1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
1 tablespoon sesame oil
1 pound seafood fillets (the original recipe calls for sea bass – I make it often with Tilapia too)
Combine the olive oil, lemon juice, lemon rind, soy sauce and honey with a whisk. Then, whisk in sesame seeds and parsley.
Pour the marinade into a Ziploc bag and add the fish fillets. Make sure the flesh is lying in the marinade skin-side up if your fish has skin. Marinate 30 minutes.
Create a foil packet by tearing off a large piece of aluminum foil. Place the marinated fish in the center of the foil. Fold the sides up and pour all remaining marinade into the packet. Bring up the sides and double fold, leaving an air pocket inside the packet for heat circulation.
Bake 16-20 minutes on a cookie sheet in an oven preheated to 450 degrees. When opening the packet, be careful to open one end and allow the hot steam to escape. Then, open the top of the foil. Test for doneness by flaking the thickest portion of fish with a fork.
We love, love love this recipe. It’s super easy, it cooks up well, and I’ve also made the marinade the night before, then put the frozen fish fillets right in it. Flip the bag over in the morning and let them thaw in the fridge all day before cooking. They will absorb the marinade as they thaw. One other tip? I usually have two cups of rice going in my rice cooker while this fish is baking.
When the fish is done and removed from the cooked marinade, andyour rice is finished cooking in the cooker, pour all of the cooked fish marinade juices from the foil packet into the rice cooker pot. Stir and serve. The marinade is delicious and imparts great flavor to the rice. (But, make sure you do NOT do this with uncooked marinade that’s previously contained raw fish.)
Serve with a vegetable – broccoli or edamame are our favorites. (And don’t forget to enter to win both the Good Cook Touch Treasure Hunt contest and my Good Cook Touch 2-Quart Batter Bowls giveaway!
Are you playing the Good Cook Touch Treasure Hunt online contest? This fun, search-for-clues for a chance to win $1000 worth of new cookware web game is still on through May 21st! And, if you haven’t entered yet, I have my own blog giveaway that’s running in conjunction with this contest. Enter to win one of four Good Cook Touch 2-Quart Batter Bowls!
I received the Good Cook Touch Citrus Zester free as part of Good Cook Touch’s Treasure Hunt promotion. Through May 31st, you’ll receive 30% instant-savings on all Good Cook Touch Items at GoodCook.com! Plus, get an extra 10% off with promo code: HUNT.
Disclosure: I am a Good Cook Kitchen Expert blogger selected by Good Cook to represent their brand. I have received a gift box of Good Cook Touch kitchen tools, as well as information to help promote the products. I do not receive a commission for Good Cook products purchased through my website. All opinions about Good Cook are my own.
eztupp says
hope i win!
Supermom10 says
I would love to win this!
rswehrle says
Here’s to hoping for a new kitchen gadget!
cg1 says
I had one of this style for years and went for a Microplane zester/grater. Worlds difference in improvement with the microplane and you can use it for nutmeg, hard cheeses and other uses as well. Much finer than a standard box grater.
I don’t know any Microplane deals and such so I’ll leave that to you all but it’s a $10 item at Bed Bath Beyond.
https://us.microplane.com/microplanekitchentools.aspx
https://www.youtube.com/watch?v=nSbs4wAFEEQ compares the types, a vegetable peeler is an alternate for larger strips.
Outlander says
Jill, I was thinking of making this tonight, but I have only cod. Do you think that’s gonna work?
Also, please put this recipe in the recipe forum, when you have a chance. It will be easier to find.
And, do you separate the fish into packets or just 1 big one? I will use 2 pounds of fish, so I’m thinking I should separate it, so that it cooks better. Last question- do you toast the sesame seeds or not? Thanks!