Most crazy-delicious reader-submitted recipe ever.We made an important update to this recipe, changing it for sustainability. It originally called for Chilean sea bass--and although you can sometimes find a sustainable type of that fish (longline-caught in the McDonald and Falkland islands), sablefish (also known as black cod) and white sea bass are consistently good choices with a similarly rich, buttery texture. It's worth the tiny bit of effort to toast and grind your own cumin seeds--the flavor payoff is huge.
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