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Place pine nuts in food processor (or in mini food processor for trial recipe). Process, using pulsing action, until finely ground. Add all remaining ingredients except fish. Process just until blended. (Mixture will not be smooth.) Cover and refrigerate until ready to use. Place fish in single layer in lightly oiled full-sheet pan (or in oiled half-sheet pan for trial recipe). Sprinkle lightly with salt and pepper. Spread each with 2 Tbsp. of the pine nut mixture. Bake in 325 degrees F-convection oven 8 to 10 min. or until fish flakes easily with fork and topping is lightly browned.
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Premium Korean roasted sesame — darker, more intense than Japanese