adapted from Cooking Light December 2001. Note- If you don't have a tool to grind the spices, I would suggest using ground cumin and ground black pepper as substitutes. Use 1 tablespoon of the ground cumin and ¼ teaspoon of ground pepper. Just know that toasting the cumin seed really brings out the flavor!
Ingredients
1 tablespoon cumin seeds
½ teaspoon salt
20 black peppercorns
2 (8 ounce) Chilean sea bass steaks
1 tablespoon olive oil
a few sprigs of fresh parsley
1 lemon, sliced into wedges
Instructions
Preheat the oven to 375F.
To make the spice rub, toast the cumin seeds in a skillet over medium-high heat for a few minutes, stir constantly and be careful not to burn. Remove from heat.
Grind the toasted cumin seeds, salt and peppercorns with either a coffee or spice grinder.
Rub the sea bass steaks with the spice rub.
In an oven safe skillet, heat the oil over medium-high heat. Pan fry the steaks for 2 minutes on each side. Transfer the whole pan to the oven for 5-6 minutes or until easily flaked with a fork.
Garnish with parsley and lemon.
Recipe by Cake Student at https://www.cakestudent.com/cumin-crusted-chilean-sea-bass/