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.
This was seriously some of the best fish I’ve ever had. Just perfect raw or seared or even steamed. Prepared this way, you get a hint of spice and sesame but the star is still the fish.