Rating: 4 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light December 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Nutrition Facts

172 calories; calories from fat 22%; fat 4.2g; saturated fat 0.9g; mono fat 1.3g; poly fat 1.3g; protein 30.6g; carbohydrates 1.5g; fiber 0.5g; cholesterol 68mg; iron 1.7mg; sodium 408mg; calcium 36mg.
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