4 (8 ounce) portions of red snapper fillet, skin on

1/2 cup sesame seed, un-toasted

salt and pepper to taste

With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8 inch thick cuts across the width of the fish.  Season both sides of the fish with salt and pepper.  Sprinkle and then gently press the sesame seeds on the flesh side of the fish.  Heat a nonstick large skillet over medium-high heat with 2 tablespoons of Smart Balance or Enove Oil.  Once the pan is hot add the seasoned fish skin side down.  Saute the snapper for 4 minutes and flip fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque.  Serve immediately.