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