CUMIN-DUSTED SEA BASS ON GREEN RICE
Steps:
- Preheat oven to 500°F.
- Make rice:
- Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
- Cook fish while rice is cooking:
- Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
- Make sauce while rice is standing:
- Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.
SPICED CASHEW AND MUSTARD SEED CRUSTED SEA BASS WITH WATERMELON SALSA
Steps:
- On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.
- In mixing bowl combine all ingredients and season with salt and pepper.
SEA BASS WITH COCONUT-CURRY SAUCE
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
- Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.
SEA BASS WITH ONION AND CUMIN SAUCE
Steps:
- Place fish in glass baking dish. Pour lemon juice over. Season with salt and pepper. Chill while preparing sauce.
- Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
- Heat oil in heavy large skillet over medium heat. Add onions, cover and cook until soft and golden brown, stirring occasionally, about 20 minutes. Add garlic and sauté 30 seconds. Mix in cumin, then tomatoes. Simmer sauce 5 minutes. Add fish with lemon juice and simmer until fish is just cooked through, about 10 minutes.
- Using slotted spatula, transfer fish to platter. Boil sauce in skillet until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Spoon sauce over fish.
CUMIN-CRUSTED SEA BASS
Number Of Ingredients 15
Steps:
- 4. In a large ovenproof skillet, heat oil over medium-high heat. Add bass and cook until browned, 2 to 3 minutes per side. 5. Transfer skillet to oven and bake until fish is opaque in the center, 3 to 7 minutes. Sprinkle with parsley and serve immediately, with lemon or lime
CUMIN CRUSTED CHILEAN SEA BASS
I love cumin, and am looking forward to trying this one out! This was shared by Sue Z Q on Gail's. Adapted from Cooking Light, Dec. 2001.
Provided by Julesong
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
- Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
- Rub the cumin mixture on both sides of the sea bass fillets.
- Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
- Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
- Garnish with chopped parsley and lemon wedges and serve.
- Source: Cooking Light, Dec. 2001 and Gail's Recipe Swap.
Nutrition Facts : Calories 189.9, Fat 5.4, SaturatedFat 1.4, Cholesterol 71.5, Sodium 414.7, Carbohydrate 2.4, Fiber 0.9, Sugar 0.1, Protein 32.1
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