Best 5 Cumin Crusted Fish Recipes
Embark on a culinary adventure with our tantalizing Cumin-Crusted Fish recipes. Indulge in a symphony of flavors as tender fish fillets, enveloped in an aromatic cumin crust, take center stage. Discover a collection of delectable variations, each offering a unique twist on this classic dish. From the zesty zing of Lemon-Cumin Crusted Fish to the smoky allure of Chipotle-Cumin Crusted Fish, our recipes cater to diverse palates. Whether you prefer a crisp pan-fried crust or a succulent baked fillet, we have options to satisfy your cravings. Prepare to impress your taste buds with these culinary creations that effortlessly blend the earthy warmth of cumin with the delicate sweetness of fish.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-FRIED CUMIN-CHILE CRUSTED FISH
This only serves 2 but can easily be increased to serve how many servings you need. Although the original recipe suggests using snapper, other white fish such as Tilapia or Grouper can be used. When I made this I used Tilapia, as it is more readily available where I live. As there is not much oil used to cook the fish, it best to use a bit of Pam in the skillet or a non-stick pan, as the fish tends to stick. Recipe source: local newspaper
Provided by ellie_
Categories High Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper).
- In a second pie pan or shallow bowl beat egg white.
- Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
- Heat oil in skillet (see note in description) over medium high heat.
- Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.
Nutrition Facts : Calories 260.1, Fat 9.8, SaturatedFat 1, Cholesterol 114.3, Sodium 174.2, Carbohydrate 7.2, Fiber 0.8, Sugar 0.3, Protein 34.2
CUMIN-ROASTED SALMON WITH CILANTRO SAUCE
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
- Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
- Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
- Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams
COFFEE-RUBBED GRILLED FISH
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday.
Provided by Nicole Taylor
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
- Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
- Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.
CUMIN CRUSTED FISH
here is another great fish recipe we have fish 2-3 times a week
Provided by Patsy Fowler
Categories Fish
Time 30m
Number Of Ingredients 8
Steps:
- 1. in a small bowl, mix together cumin, thyme, paprika and lemon pepper.
- 2. rub spice mixture on both sides of fillets.
- 3. in a large skillet, set over medium heat, heat oil. add fish fillets and cook until browned on both sides and fish is opaque in the center about 4 minutes per side.
- 4. sprinkle with parsley and serve immediately with lemon or lime wedges.
CUMIN CRUSTED FISH
Make and share this Cumin Crusted Fish recipe from Food.com.
Provided by gailanng
Categories Tilapia
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl mix together cumin, thyme, paprika, garlic powder, salt and lemon pepper.
- Pat fish dry with paper towels. Rub spice mixture on both sides of fillets.
- In a large skillet set over medium heat, heat oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center.
- Sprinkle with parsley and serve immediately with lemon or lime wedges.
Nutrition Facts : Calories 139, Fat 5.2, SaturatedFat 0.6, Cholesterol 76.2, Sodium 375.4, Carbohydrate 0.9, Fiber 0.4, Sugar 0.1, Protein 21.1
Tips:
- Use fresh fish: For the best results, use fresh, firm-fleshed fish fillets or steaks. You can use any type of fish you like, but some good options include salmon, tilapia, cod, or halibut.
- Make sure the fish is dry: Before you coat the fish in the cumin crust, pat it dry with paper towels. This will help the crust adhere better to the fish.
- Use a light hand with the oil: When you're searing the fish, use just enough oil to coat the bottom of the pan. This will help prevent the fish from sticking and will also help to create a nice crust.
- Don't overcrowd the pan: When you're searing the fish, don't overcrowd the pan. This will cause the fish to steam instead of sear, and you won't get a nice crust.
- Cook the fish until it's cooked through: The best way to tell if the fish is cooked through is to insert a fork into the thickest part of the fish. If the fish flakes easily, it's done.
Conclusion:
Cumin crusted fish is a delicious and easy-to-make dish that's perfect for a weeknight meal. The cumin crust gives the fish a flavorful and slightly spicy crust, while the inside of the fish remains moist and flaky. Serve the fish with your favorite sides, such as rice, vegetables, or salad.
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