Cumin Crusted Chilean Sea Bass Recipe
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.
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Cooking tools:
- Mortar and pestle
- Coffee grinder
- Oven
- Stove
- Skillet
- Aluminum foil
- Fork
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon cumin seed
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 (6 ounce) chilean sea bass fillets (about 1" thick)
- 1 teaspoon olive oil
- 1/2 teaspoon butter
- 2 tablespoons chopped fresh parsley
- 4 lemon wedges
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