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SEA BASS WITH CORIANDER AND CUMIN (MEXICO)

Action wth black sea bass has been smoking hot since the season started. Here's a Mexican recipe that will add some heat to your fillets.
By Sal Agliano
SEA BASS WITH CORIANDER AND CUMIN (MEXICO)

Serves: 4-6

Ingredients:

  • 2 lbs. sea bass fillets, cut into chunks
  • 1 cup milk
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/4 cup oil
  • 1 small onion, peeled and diced
  • 2 cloves garlic, crushed
  • 1 bell pepper, cored, seeded, and diced
  • 1/4 cup chopped fresh coriander leaves
  • 2 cups tomato sauce
  • Salt to taste


Directions:
In a bowl, combine the sea bass fillets, milk, cayenne pepper and cumin. Toss and refrigerate for an hour. After an hour, drain the fish and discard the marinade. Pat fish pieces dry.

In a medium size frypan, heat the oil and lightly sauté the onion, garlic and bell pepper. Add the tomato sauce, coriander leaves and salt. Simmer gently for about 10 minutes.

Place the fish pieces in a shallow baking pan. Pour the sauce over the fish and bake at 425 degrees for 15 minutes or until fish test done.

Serve hot over mounds of boiled rice.

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