Cumin-crusted sablefish from Cooking Light Magazine, October 2013 (page 106)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white sea bass for sablefish.

  • Laura on September 08, 2019

    This was a real waste of good sablefish. I thought the cumin overwhelmed the fish and I didn't enjoy it at all. Also, the suggested cook time was way too short -- 4 minutes for 6 oz fillets. I had 4 oz fillets, so shortened the cook time to 3 minutes. Well, the fish was far from done at that point and I ended up cooking it for quite a bit longer -- about 7 or 8 minutes. Needless to say, I won't be making this again!

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