Cumin-Crusted Sablefish

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Photo: Raymond Hom; Styling: Pamela Duncan Silver

CSF member Amy Mitchell tried this recipe with our sablefish and LOVED it. Have at!

Ingredients

  • 1 tablespoon cumin seeds

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 (6-ounce) sablefish or white sea bass fillets

  • 1/2 teaspoon olive oil

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 4 lemon wedges

Method

  1. Preheat oven to 375°.

  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.

  3. Heat oil in pan over medium-high heat. Add fillets; cook 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.

FishMember SubmissionSablefish (Black Cod)