By Julesong on April 14, 2005
"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."
Serving Size: 1 (184 g)
Servings Per Recipe: 4
"I absolutely LOVE this recipe. Very simple and it comes out perfect every time. If you can't find Chilean sea bass (or prefer not to use it), the recipe works well with a nice thick cod fillet. It's also good with large sea scallops, but adjust the timing with scallops so as not to overcook them. I think just a couple minutes in the oven is sufficient."