‘Tis The Season For Sesame Mahi

Diana Helfand
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Wednesday - January 09, 2008
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It’s been a year since Jim Brickman wowed sold-out audiences at the Blaisdell Concert Hall, and fans will be able to see this amazing artist for two concerts only this year, Jan. 19 and 20.

Brickman has revolutionized the sound of adult contemporary music with his pop-style solo piano and romantic popular songs.

In fact, he’s had more charted adult radio hits - a total of two dozen - than any other artist. His amazing career so far includes six gold- and platinum-selling albums, Billboard chart-toppers, a Grammy nod, a Canadian Country Music Award, a Dove Award from the Gospel Music Association and many more.

Whether you enjoyed The Gift, Christmas Romance or the recently released Homecoming during the holidays, you’ll be sure to want to catch Brickman live.

Welcome back, Jim, and here’s a recipe dedicated to your keyboard artistry and vocal show-manship.

Sesame was introduced into the southern United States in the 1600s, and it is used mainly as a condiment in the U.S. today. The largest producers of sesame are India, China and Mexico. The tiny seeds are covered with a thin edible hull and have a nutlike flavor.

Because of their delicate nature, sesame seeds are harvested by hand.

Sesame seeds can be bought roasted or raw and are available in most supermarkets and specialty stores. Hulled sesame seeds should be stored in the refrigerator as these tend to turn rancid quickly. Whole seeds should be stored in an airtight container away from humidity. Sesame seeds also may be frozen.

Dried sesame seeds are an excellent source of magnesium, potassium, iron, calcium, phosphorus, zinc, copper, thiamine, niacin, folic acid and vitamin B6. They are a good source of dietary fiber and contain riboflavin.


* 6 mahi fillets (6-ounces)
* salt and pepper, to taste
* 1/2 cup low-sodium shoyu
* 1 teaspoon sesame oil
* 3 small cloves crushed garlic
* 1 tablespoon grated fresh ginger
* 1 tablespoon olive oil
* 2 tablespoons brown sugar
* 1 teaspoon toasted sesame seeds

Season fish fillets with salt and pepper. In a shallow glass dish, stir together the shoyu, sesame oil, garlic and ginger.

Place fish in marinade, cover, and refrigerate for 1 hour.

Heat vegetable oil in a large skillet over medium-high heat, spreading oil around to coat bottom of pan.

Remove fish from the dish, reserving marinade.

Saute fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork.

Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture is heated through, add brown sugar and reduce slightly (stir a few times to incorporate sugar), until just syrupy.

Spoon sauces over fish, sprinkle with toasted sesame seeds and serve immediately.

Makes six servings.

Approximate nutrition information per serving:

Calories 260
Fat 5.8 grams
Sodium 488 milligrams
Cholesterol 124 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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