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Cumin-Crusted Chilean Sea Bass

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 fillet)
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

Nutrition Information

  • calories 172
  • caloriesfromfat 22 %
  • fat 4.2 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 1.3 g
  • protein 30.6 g
  • carbohydrate 1.5 g
  • fiber 0.5 g
  • cholesterol 68 mg
  • iron 1.7 mg
  • sodium 408 mg
  • calcium 36 mg

How to Make It

  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.