Bass With Warm Vinaigrette Dressing
|Cumin seeds||1 Teaspoon|
|Bass fillets||1 Pound (4 Pieces, 1/4 Pound Each)|
|Shallot||1 Medium, minced|
|Rice vinegar||1 Tablespoon|
|Low sodium vegetable broth||3⁄4 Cup (12 tbs)|
1. Place the cumin seeds in a large nonstick skillet over medium-low heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Transfer to a small bowl.
2. Spray the same skillet with canola nonstick spray and set over medium-high heat. Add the fillets, skin-side down, and cook, shaking the pan constantly the first 30 seconds to prevent sticking, until crispy, about 5 minutes. Turn the fillets and cook until just opaque in the center, about 1 minute. Transfer the fillets skin-side up to a serving platter.
3. To make the dressing, heat the same skillet over medium-high heat. Add the shallot and cook, stirring constantly, until softened, about 1 minute. Add the vinegar and boil until reduced to a glaze, about 10 seconds. Add the broth and bring to a simmer, stirring to scrape up any browned bits from the bottom of the skillet. Cook the sauce until reduced by half; stir in the salt. Pour the sauce over the fillets, sprinkle with the cumin seeds and serve at once