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Seared Fish With Cumin and Lemon (Mark Bittman)

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“Another yummy sounding, quick recipe from Mark Bittman which doesn't give exact amounts. I haven't tried this so am guessing that this is for about a pound of fish (Mark doesn't specify if they are steaks or filets). Salmon or any other sturdy fish works here. Prep and cooking times are estimates.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients.
  2. Lightly dredge the fish in the cumin-flour mixture.
  3. Heat some butter and oil in a skillet. Cook the fish until golden, turning once, about 3 minutes on each side. (NOTE: the cooking time may vary depending on the thickness of your fish.).
  4. Sprinkle the fish with fresh lemon juice and parsley.
  5. Serve with the pan juices.

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