2 tablespoons canola oil
1 teaspoon hot chile (sesame) oil
2 yellowtail fillets*
In a large pan, heat the oils. Sprinkle the fish with the fish the salt and sesame seeds. Cook the fish for 30 seconds on each side. Remove from heat and slice.
*I used Kona Kampachi, a new variety of substanably ocean harvested sushi-grade Hawaiian yellowtail that is very high in Omega-3. I highly recommend ordering some here. It arrives extremely fresh and smelling of the sea.