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.
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.