2 lbs. Mahi Mahi (dolphin), skinned and cleaned of dark parts
6 oz. butter
Salt and pepper to taste
1 whole egg, beaten slightly
1/4 c. heavy cream
3 tbsp. sesame seeds, mixed well together with 2 tbsp. flour
Light Supreme Sauce (recipe below)

Portion fillets of fish into approximately 5 ounce servings. Season with salt and pepper and dust lightly with flour. Dip into egg and cream mixture, then into flour and sesame seed mixture. In the meantime, heat saute pan with butter; place fish fillets and brown golden on both sides and remove from pan (keep warm).

Light Supreme Sauce: Melt 2 tablespoons butter. Stir in 1 tablespoon flour to make a smooth roux. Slowly add 1 cup of chicken broth; blend smoothly. Let simmer 10 minutes and add heavy cream. Add salt and pepper. Serve 3 tablespoons of sauce on a plate and place crisp browned fish on top. Serve.