Pat fillets dry and place in a shallow glass dish. Prepare marinade: stir together egg
white, ginger, garlic, soy sauce, liquor, honey and canola oil; pour over fillets. Cover
and refrigerate for 4 hours or up to 24 hours. Place one sheet of phyllo on work
surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush
phyllo sheet lightly with canola oil. Lay second sheet on top; brush with canola oil.
Repeat with remaining phyllo. Cut lengthwise into 6 strips.
Remove fillets from marinade and discard marinade. Lay one fish fillet on the end of
one strip of phyllo. Fillet will be larger than the phyllo. Roll fillet into the phyllo.
Dip exposed ends of the fillet in the toasted sesame seeds. Repeat with remaining fillets.
In a preheated oven, bake at 425°F (220ºC) for 10-15 minutes until fish flakes easily
when tested with a fork and phyllo is browned.
Garnish with lemon peels and ginger, if desired.
Makes 6 servings.
* To toast sesame seeds: Spread seeds in a ungreased pan and bake in preheated
375°F (190ºC) oven 10 to 12 minutes, stirring occasionally, or until golden
brown.
Manitoba Canola Growers Association
www.canola-council.org |
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