Tropical Asian flavors in the “crust” really define this dish. Despite the name this is really not a “crust” so much, but it does adhere nicely to the fillet, & integrates its flavors into the fish better than if it were just a sauce or a condiment. I’ve added some fresh ginger for a little more zing, and of course, a locally-caught Mangrove (often called Mango) Snapper. Cilantro Crusted Snapper
You can use a similar method using flat-leaf parsley, lemon-zest and garlic (eliminating the soy and fish sauces) and call it a “Gremolata Crusted” Fish Fillet. Try it with halibut.
- chili and/or sesame oil for drizzling (optional)
- ½ cup canola oil
- ¼ cup soy sauce
- ½ cup asian fish sauce
- freshly cracked black pepper
- 2 tablespoon fresh cilantro leaves
- 2 teaspoon fresh ginger, peeled and finely minced
- 4 slice scallions, white and pale-green parts only, thinly sliced
- 4 teaspoon fresh lemongrass, minced (soft inner parts only)
Combine the lemongrass, scallion, ginger, cilantro and black pepper in bowl.
Pour fish sauce and soy sauce in a shallow baking dish and mix. Press cilantro mixture on one side of each fillet, forming a crust, and transfer to the baking dish, crust side up. Let stand 5 minutes.
Heat the canola oil in a large nonstick saute pan over medium-high heat. Saute fish for 2–3 minutes crust side down, then carefully flip fillets over and saute for an additional 2–3 minutes, or until opaque throughout. Transfer to plates. Drizzle with a tiny amount of chili and/or sesame oils (optional)