25 Staff-Favorite Recipes

We combed the archives, grilled readers, polled online users, and interrogated staff with one goal in mind: Find the all-time favorite Cooking Light dishes.

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Cumin-Crusted Sablefish
Photo: Raymond Hom

Cumin-Crusted Sablefish

First Featured in 2001

We made an important update to this recipe, changing it for sustainability. It originally called for Chilean sea bass—and 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

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