Cumin-Crusted Chilean Sea Bass recipe
Cooking Light, DECEMBER 2001
I couldn’t find Chilean sea bass. *pout* So, I substituted cod. O M G this was YUMMY!! I only wish I had watched the fish closer and not cooked it to death. Toasting and grinding the cumin seeds made a HUGE difference in the flavor. I’m sure we’ll be having this again.
Spice grinder (or coffee grinder)
Large nonstick skillet