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This heart-healthy entrée combines vibrant cumin, coriander seed, and cilantro, each of which Aaron enjoys. Letting the spiced fillets rest in the fridge melds the flavors.

Lia Huber
Recipe by Cooking Light March 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 fish fillet and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour.

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  • Preheat oven to 400°.

  • Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Nutrition Facts

289 calories; calories from fat 44%; fat 14.2g; saturated fat 3.2g; mono fat 6.5g; poly fat 3.3g; protein 36.3g; carbohydrates 1.9g; fiber 0.4g; cholesterol 87mg; iron 0.7mg; sodium 200mg; calcium 29mg.
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