CUMIN CRUSTED CHILEAN SEA BASS

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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

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