Cumin Crusted Fish
The picture above was our first attempt. Not bad, but not the dish we remember so well. But at least it gave us an idea of how to tweak the recipe for our next try. This version had me coat the fish with a beaten egg white, then dredged in a mixture of flour, cumin and salt. Then a quick toss in a skillet with some oil and garlic and topped with fresh cilantro.
While it smelled strongly of cumin, I think the flour supressed the flavor from coming through. The cumin flavor was very light. We did get the texture of the coating right on target. So now we're working with the actual flavoring. Maybe less or no flour, perhaps a pinch more salt, who knows. We'll eventually get it all figured out and when we do I'll repost with the recipe.