Best Cumin Crusted Chilean Sea Bass Recipes

CUMIN CRUSTED CHILEAN SEA BASS

Steps:

• Preheat oven to 375 degrees F.
• In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
• Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
• Rub the cumin mixture on both sides of the sea bass fillets.
• Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
• Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
• Garnish with chopped parsley and lemon wedges and serve.
• Source: Cooking Light, Dec. 2001 and Gail's Recipe Swap.

CHILEAN SEA BASS MOHO AND MORE

Steps:

• 1. Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.)
• 2. Halve the sea bass fillets crosswise (into 8-ounce pieces).
• 3. In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
• 4. Preheat the oven to 450°F.
• 5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
• 6. Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
• 7. Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
• 8. Meanwhile, set the Moho Sauce over very low heat and gently heat through.
• 9. Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
• 10. To serve, place a fish fillet in the center of each of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

CUMIN-DUSTED SEA BASS ON GREEN RICE

Steps:

• Preheat oven to 500°F.
• Make rice:
• Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
• Cook fish while rice is cooking:
• Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
• Make sauce while rice is standing:
• Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Steps:

• Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
• Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
• Transfer the sea bass to serving plates and sprinkle with the chive oil.