Cumin-Crusted Chilean Sea Bass

Cumin-Crusted Chilean Sea Bass
Photo by Randy Mayor


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

Preheat oven to 375°. 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 fillet...

View full recipe at My Recipes


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