Cumin Crusted Fish Fillet with Lemon
1/2 to 1 Tbsp ground cumin (7.5 - 15 mL)
1/4 tsp thyme (1 mL)
1 tsp paprika (5 mL)
1/2 tsp lemon pepper (2 mL)
1 lb whitefish fillets (like cod, walleye or halibut) (500g)
1/2 Tbsp canola oil (7.5 mL)
2 Tbsp chopped parsley (30 mL)
lemon wedges
In a small bowl, mix together cumin, thyme, paprika, and lemon pepper.
Rub spice mixture on both sides of fillets.
In a large skillet, set over medium heat, heat canola oil. Add fish
fillets and cook until browned on both sides and fish is opaque in the
center about 4 minutes per side.
Sprinkle with parsley and serve immediately with lemon wedges.
Makes: 4 - 4 oz servings
Nutritional Information Per Serving: Calories: 130 ; Protein: 22 g ;
Fat: 3.5 g ; Sodium: 100 mg; Cholesterol: 100 mg ; Saturated Fat: 0 g ;
Dietary Fiber: 1 g ; Sugars: 0 g ; Carbohydrates: 1 g
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Posted by: Darlene BC <dsharple@shaw.ca>
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