Cumin Dusted Sea Bass On Green Rice 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.

RICE FLAKE CRISPED BLACK SEA BASS MUSHROOMS, PEA GREENS AND CUMIN PEPPER CURRY

Steps:

• Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper. Cover with rice flakes on skin side. Cook fish in saute pan with 1 tablespoon of oil, rice flake side down until golden brown, flip and continue until done (golden brown). Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat. Season with salt and pepper and reserve. Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve. Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute. Add pea shoots to wilt, then the tomato dice, reserved eggplant and toss. Place vegetable in center of plate and top with the bass and drizzle with the sauce. Serve.
• In a medium saucepan, sweat onion, garlic and ginger. Make a paste with spices and water to moisten. Add to onion mix and sweat. Add fish fumet and simmer for 30 minutes. Finish with coconut milk and tamarind. Do not boil. Simmer until flavors are balanced. Pass through fine mesh strainer