Lemon Relish (directions follow)
2 lbs. firm textured white fish fillets, 1" thick
Salt & pepper (opt.)
All purpose flour
1/2 c. fine dry bread crumbs
1/4 c. sesame seeds
1 egg
2 tbsp. non fat milk
1 tsp. each butter & vegetable oil

Cut fish into serving portions; sprinkle with salt and pepper and dust lightly with flour. Combine bread crumbs and sesame seeds; beat egg with milk until well combined. Dip fish pieces in egg mixture. Drain briefly; then coat with crumb mixture; shake off excess. Heat butter and oil in a wide non stick frying pan. When hot, add fish; cook, turning once, until flesh inside is just opaque in thickest portion, 8 to 10 minutes total. Transfer fish to a platter, cover and keep warm. Pass Lemon Relish to spoon over each serving. 6 servings.

LEMON RELISH: Combine 1/2 cup finely chopped green onions (tops included) and 1/4 cup each lemon juice and chopped parsley.