pat's Recipe

CUMIN-CRUSTED CHILEAN SEA BASS

Category: Seafood

1 Tablespoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pieces Chilean Sea Bass (6 ounces each, about 1-inch thick)
1/2 teaspoon olive oil
2 Tablespoons chopped fresh parsley
4 lemon wedges

Preheat oven to 375 degrees. Cook cumin seeds in a large skillet over medium heat for 2 minutes, or until toasted and fragrant. Place cumin, salt, and pepper in a spice grinder and process until finely ground. A mortar and pestle could also be used. Rub cumin mixture over tops and bottom sides of filets. Heat oil in a heavy oven-proof pan over medium-high heat. Add filets; cook 2-3 minutes on each side or until browned. Wrap handle of pan with foil if it is not oven-proof. Place pan in oven and bake for 5-8 minutes or until the fish flakes easily when tested with a fork in the thickest area. To serve, sprinkle fish with parsley and serve with lemon wedges to squeeze over top.

Serves 4.

The key to this recipe is toasting the cumin seeds. Using the whole seeds, toasting and crushing them releases an aroma and flavor that will knock your socks off!

How to Toast Cumin Seeds

1) Heat cumin seeds over medium high heat until they become fragrant and turn a golden brown color. Watch carefully! The seeds can turn quickly and burn easily.

2) Use a mortar and pestle as seen here to crush seeds. If you don’t have a mortar and pestle, allow the seeds to cool, place them in a plastic bag and crush with a rolling pin.

3) Crush the seeds, add salt and pepper and rub on the fish. It’s that easy!