Best Cumin Dusted Sea Bass On Green Rice Recipes

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BAKED WHITE SEA BASS WITH DRUNKEN BABY POTATOES AND CUMIN RICE



Baked White Sea Bass With Drunken Baby Potatoes and Cumin Rice image

A healthy recipe suitable for a main-course. Was just inspired by the premium quality Fish and Baby Potatoes I came across in the supermarket.

Provided by Vic Krishnan Kannan

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

800 g sea bass steaks
4 large spring onions
2 tablespoons ginger (julienned)
2 teaspoons salt (rock salt)
12 baby potatoes
75 ml chinese rice wine
100 g rice (preferably Thai Rice)
2 teaspoons cumin seeds
1/2 teaspoon salt (table salt)
1 teaspoon olive oil

Steps:

  • Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
  • Place the fish fillets on the bed of ginger and spring onion.
  • Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
  • Sprinkle rock salt.
  • Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven).
  • Boil the baby potatoes in salt water.
  • Halve the boiled baby potatoes. Do not peel the skin.
  • Soak the baby potatoes in the rice wine for half an hour.
  • Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down) and pour whatever is left of the marinade onto the potatoes.
  • Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven).
  • I baked the fish fillets and the baby potatoes together in the same pan.
  • Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
  • Cumin Rice.
  • Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.).
  • Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
  • Turn off the gas (there will be liquid on top of the rice), cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.

Nutrition Facts : Calories 776.7, Fat 6.3, SaturatedFat 1.5, Cholesterol 82, Sodium 1678.4, Carbohydrate 123.9, Fiber 14.1, Sugar 6.6, Protein 49.6

SEA BASS WITH ONION AND CUMIN SAUCE



Sea Bass with Onion and Cumin Sauce image

Categories     Citrus     Fish     Onion     Tomato     Bass     Halibut     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 6-ounce sea bass or halibut fillets (1 inch thick)
1/4 cup fresh lemon juice
1 pound tomatoes
3 tablespoons vegetable oil
2 large onions, cut into 1/4-inch-thick slices
4 garlic cloves, pressed
1 1/2 teaspoons ground cumin

Steps:

  • Place fish in glass baking dish. Pour lemon juice over. Season with salt and pepper. Chill while preparing sauce.
  • Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
  • Heat oil in heavy large skillet over medium heat. Add onions, cover and cook until soft and golden brown, stirring occasionally, about 20 minutes. Add garlic and sauté 30 seconds. Mix in cumin, then tomatoes. Simmer sauce 5 minutes. Add fish with lemon juice and simmer until fish is just cooked through, about 10 minutes.
  • Using slotted spatula, transfer fish to platter. Boil sauce in skillet until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

CUMIN CRUSTED CHILEAN SEA BASS



Cumin Crusted Chilean Sea Bass image

I love cumin, and am looking forward to trying this one out! This was shared by Sue Z Q on Gail's. Adapted from Cooking Light, Dec. 2001.

Provided by Julesong

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon cumin seed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (6 ounce) chilean sea bass fillets (about 1" thick)
1 teaspoon olive oil
1/2 teaspoon butter
2 tablespoons chopped fresh parsley
4 lemon wedges

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.

Nutrition Facts : Calories 189.9, Fat 5.4, SaturatedFat 1.4, Cholesterol 71.5, Sodium 414.7, Carbohydrate 2.4, Fiber 0.9, Sugar 0.1, Protein 32.1

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE



Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce image

Categories     Wine     Blender     Fish     Ginger     Roast     Vinegar     Bass     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 12

For marinade
a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup sake kasu* (fermented lees of Japanese rice wine)
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
1 tablespoon vegetable oil
Accompaniment: Coconut Green Curry Sauce
*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

Steps:

  • Make marinade:
  • Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
  • Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
  • Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.

CUMIN-DUSTED SEA BASS ON GREEN RICE



Cumin-Dusted Sea Bass on Green Rice image

Categories     Fish     Herb     Rice     Roast     Low Fat     Seafood     Bass     Spice     Winter     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 18

For rice:
1 1/4 cups water
1/2 cup long-grain rice
1 small onion, chopped
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf pasley
For fish:
2 (1-inch-thick) skinned Chilean sea bass, monkfish, or halibut fillets (18 oz total)
1 teaspoon ground cumin
1/4 teaspoon olive oil
For sauce:
1/2 cup fat-free chicken broth
1/4 cup fresh lime juice
2 tablespoons molasses
1 teaspoon cornstarch

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.

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