Cumin-Crusted Chilean Sea Bass |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make your weeknight meal something special with this delicious and healthy cumin-crusted Chilean sea bass recipe.NOTE: Toasting and grinding cumin seeds is a bit more time-consuming than opening a jar, but it makes a big difference in the flavor. Grouper will also work well in this recipe. Ingredients:
1 tablespoon cumin seeds |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (6-ounce) chilean sea bass fillets (about 1 inch thick) |
1/2 teaspoon olive oil |
2 tablespoons chopped fresh parsley |
4 lemon wedges |
Directions:
1. Preheat oven to 375°.
2. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets.
3. Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.
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