From A New Way to Cook by Sally Schneider.

1/4 cup plus 2 tablespoons sesame seeds
4 6-ounce swordfish steaks (can substitute tuna)
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Asian sesame oil
3 slices fresh ginger

Cilantro and coconut chutney
1 large bunch of cilantro
1 teaspoon cumin seeds
1 jalapeno pepper, seeded and deveined
1/2 plus 1/8 teaspoon kosher salt
3/4 teaspoon sugar
1/2 cup canned unsweetened coconut milk
1 tablespoon fresh lime juice
1 teaspoon white wine vinegar
2 tablespoons shredded coconut

Spread the sesame seeds on a plate. Season the steaks on both sides with salt and cayenne pepper then press into the sesame seeds until completely coated, repeat on other side. Press the seeds firmly into the flesh of the fish then gently shake to remove excess seeds.
Heat the oil and ginger in a large nonstick skillet over medium heat until hot. Cook the fish steaks until the sesame crust turns golden, 1 1/2 to 2 1/2 minutes per side (to desired doneness). Remove fish to a cutting board. Slice and serve with chutney.


Remove the coarse stems from the cilantro. If the cilantro is gritty wash and dry it before coarsely chopping.
Toast the cumin seeds in a skillet over low heat, stirring, until fragrant and slightly browned. Crush the seeds with a mortar and pestle, in a spice grinder, or crush on a cutting board with the side of a chef's knife.
In a food processor, combine the jalapeno, cilantro, cumin seeds, salt, and sugar and pulse until medium fine. Add the coconut milk, lime juice, and vinegar and process it to a medium-coarse puree. Remove to a bowl and stir in coconut right before serving.

Serves 6 to 8

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