Cumin Crusted Chilean Sea Bass Recipes

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.

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.