If you're looking for a flavorful and easy-to-make sauce to complement your fish dishes, toasted cumin sauce is an excellent choice. This intensely aromatic sauce is made with cumin seeds that are first toasted to bring out their nutty, earthy flavor. Combined with other pantry staples like garlic, onion, and tomatoes, and simmered until rich and flavorful, this sauce is sure to elevate any fish dish to the next level. Whether you're a seasoned home cook or a beginner in the kitchen, this article will provide you with a detailed guide on preparing a delicious toasted cumin sauce that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES
Steps:
- Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
- Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
- Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
CUMIN-ROASTED SALMON WITH CILANTRO SAUCE
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
- Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
- Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
- Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 409 milligrams, Sugar 0 grams
CREAMY PARMESAN SAUCE FOR FISH
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
- Lay fish in a single layer on the prepared baking sheet.
- Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
- Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 1.9 g, Cholesterol 96.7 mg, Fat 22 g, Fiber 0.2 g, Protein 31.4 g, SaturatedFat 9.9 g, Sodium 490.4 mg, Sugar 0.5 g
CUMIN-SEASONED FISH TACOS
From Cooking Light. Son, DIL, and 4 year old gs recommended so fixed it myself. Loved the salsa! GS eats it w/o the jalapeno in salsa. Serve with coleslaw and black beans or rice. Shh... cheat and make it with ground cumin and cilantro that comes in a tube. Think if you wanted a stronger taste, you could apply rub earlier. Might be good on shrimp.
Provided by WiGal
Categories One Dish Meal
Time 33m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium heat.
- Add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
- Combine cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground.
- Combine cumin mixture and garlic; rub over fish.
- Return the skillet to medium-high heat, add oil to pan swirling to coat.
- Add fish; cook 2 minutes on each side or until done.
- Remove from heat; keep warm.
- Salsa: Combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper).
- Stir in optional jalapeno.
- Heat tortillas according to package directions.
- Break fish into pieces; divide evenly among tortillas.
- Top each with 2 tablespoons salsa.
- Fold tortillas in half; serve immediately.
Nutrition Facts : Calories 450, Fat 17.1, SaturatedFat 2.7, Cholesterol 75.7, Sodium 699, Carbohydrate 42.6, Fiber 8.9, Sugar 6.9, Protein 36.2
Tips:
- Use fresh fish. The fresher the fish, the better the sauce will taste. If you can, buy fish that was caught within the last 24 hours.
- Choose a firm-fleshed fish. Fish with firm flesh, such as salmon, halibut, and cod, will hold up well in the sauce. Avoid fish with delicate flesh, such as tilapia and sole, as they may fall apart in the sauce.
- Marinate the fish before cooking. Marinating the fish in a mixture of olive oil, lemon juice, and herbs will help to infuse it with flavor and keep it moist during cooking.
- Cook the fish over medium heat. Cooking the fish over medium heat will help to prevent it from overcooking and becoming dry.
- Use a nonstick skillet. A nonstick skillet will help to prevent the fish from sticking and breaking apart.
- Serve the fish immediately. Toasted cumin sauce is best served immediately after it is made. The sauce will lose its flavor if it is reheated.
Conclusion:
Toasted cumin sauce is a delicious and versatile sauce that can be used to flavor a variety of dishes. It is especially good with fish, but it can also be used with chicken, shrimp, or vegetables. The sauce is easy to make and can be tailored to your own taste. If you like a spicy sauce, add more chili powder. If you prefer a milder sauce, omit the chili powder or reduce the amount. Toasted cumin sauce is a great way to add flavor to your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love