Cumin-Crusted Chilean Sea Bass

Name: Cumin-Crusted Chilean Sea Bass
Yield: 4 servings (serving size: 1 fillet)
Ingredients: 1 tablespoon cumin seeds; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 4 (6-ounce) Chilean sea bass fillets (about 1 inch thick); ½ teaspoon olive oil; 2 tablespoons chopped fresh parsley; 4 lemon wedges

8 Ratings
5 Reviews

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

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:

4 servings (serving size: 1 fillet)

Nutrition Info

Ingredients

1 tablespoon cumin seeds
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 (6-ounce) Chilean sea bass fillets (about 1 inch thick)
½ teaspoon olive oil
2 tablespoons chopped fresh parsley
4 lemon wedges

Directions

Step 1
Preheat oven to 375°.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

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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Susanne7

07/11/2012

Please do not buy Chilean sea bass. This is a fish caught in the Ross Sea area of the Antarctic Ocean, perhaps the last remaining pristine marine environment on earth. This fish - its real name is the Antarctic toothfish - is crucial to the ecosystem there. Currently we are campaigning to stop the fishing, and the possible fatal impact on whales and seals. Please watch http://www.greenpeace.org/new-zealand/en/blog/the-last-ocean-film/blog/41344/ and you will understand. Thank you.

AANola

01/31/2012

This was delicious. I only had the cumin in powder and thought it came out great. My husband loved it and said this recipe was a keeper. :-)

AmyinIllinois

02/06/2011

Quick, simple, excellent flavor! Definitely "guest worthy". My only recommendation is to double the amount of spice recommended. I used the quantities in the recipe when making the dish for just two people and it was perfect.

afbbkcalif

07/31/2010

Toasted cumin is easy & worth the extra effort. Delightful!

kdesjadon1

06/26/2009

This is a great recipe! I made it for the first time. I only had ground cumin on hand. So I used about 1 1/2 tsp. of ground cumin. I toasted the ground cumin and combined it with freshly ground pepper, and salt. Came out great!

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