Ingredients:
Yellowtail Fillet
flour for dredging
egg wash - 2 eggs, 1 cup whole milk, 1/4 cup water - beat well with whisk
Sesame seed flour - 1/2 cup flour, 2 Tbsp black sesame Seeds, 2 Tbsp white sesame seeds - mix well
1 Tbsp toasted sesame oil
1 Tbsp canola oil
2 cloves garlic, chopped
2 tsp fresh ginger, chopped
3-4 large shiitake mushroom caps slices, more if small
2 Tbsp white wine
1/4 cup chicken stock (low sodium)
1 Tbsp soy sauce
1 tsp honey
1 scallion, sliced
2 tsp butter (unsalted)

Directions:
1. Dredge fish in flour and shake excess off.
2. Dip in egg wash
3. Dredge in sesame flour.
4. Add oils to medium hot skillet. Add fillet and lightly brown both sides.
5. Place in 400°F oven for 10-15 minutes to finish cooking.
6. While fish is cooking in the oven, prepare sauce in the same skillet, adding more oil if needed.
7. Sauté the garlic, ginger and shiitake mushrooms.
8. Add the wine, stock, soy sauce and honey. Reduce by about 1/2, until it starts to thicken.
9. Add scallions and finish by swirling in butter off the heat.
10. Serve sauce over fillet.

Notes:
Conomo Cafe Chef Derek Ellerkamp, Essex Massachusetts