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When Geoffrey Zakarian shared his recipe for sesame-crusted tuna back in the early 2000s, this style of tuna dish was wildly popular and a mainstay on restaurant menus around the country.

Pomfret fillets coated with a cornmeal and mustard paste, fried in a spiced oil. Crusted with fried onions and served with aubergines, tomatoes and a little lemon juice.

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast ...

Place the chicken breast on a flat surface lined with cling wrap and hammer it with a meat mallet until you get equal thickness. 2. Cut the chicken breast into 2 inch thick strips (horizontally). 3.