The original version of this recipe called for Chilean sea bass—although you can sometimes find a sustainable type of that
fish (longline-caught in the McDonald and Falkland islands), sablefish (also known as black cod) and white sea bass are consistently
good choices with a similarly rich, buttery texture. It's worth the tiny bit of effort to toast and grind your own cumin seeds—the
flavor payoff is huge.
View Recipe: Cumin-Crusted Sablefish