Lemon Sesame Fish Sticks

No deep-fat frying is necessary for these crispy, lemony "fish sticks".

Ingredients:
1/2 Sunkist Lemon, peel/zest and juice
1 1/2 pounds halibut, sordfish or shark steaks (3/4 to 1-inch thick), cut into 1-inch-wide strips
1/4 cup yellow cornmeal
2 tablespoons all purpose flour
2 tablespoons toasted seasame seed
1/2 teaspoon paprika
1/2 teaspoon onion salt
3 tablespoon vegetable oil

Method:
preheat oven to 500 degrees f. Place 13 by 9 inch baking dish in the oven to heat. Meanwhile, sprinkle the lemon peel/zest and juice over the fish.

In a shallow dish, combine cornmeal, flour, sesame seed, paprika and onion salt. Lightly coat fish with cornmeal mixture. Let stand for a few minutes for coating to set.

Carefully remove the hot baking dish from the oven; coat bottom of dish with oil. Dip fish with the oil, turning to coat all sides.

Bake, uncovered, 8 to 10 minutes, or until lightly browned and fish flakes easily with a fork. (It is not necessary to turn fish.)

Garnish with lemon wedges and parsley sprigs, if desired.