The Coulter Kitchen

4 (6oz) sea bass fillets (1 inch thick)

1 tablespoon fresh cilantro, minced

1/4 cup lemon juice

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper

3 garlic cloves, crushed

2 tablespoons ground coriander

2 teaspoons freshly ground pepper

1 teaspoon caraway seeds

1 teaspoon paprika

1/4 teaspoon salt

1 tablespoon olive oil

Lemon wedges

To prepare marinade, combine cilantro, lemon juice, cumin, red pepper, garlic in a large zip lock bag. Add fish to the bag, seal and refrigerate for 1 hour. To prepare the spice-rub, combine coriander, pepper, caraway seeds, paprika and salt in a medium bowl. Remove fish from marinade and rub fish with spice mixture to coat. Heat oil in a large skillet over medium heat. Add fish, cook 6 minutes on each side or until fish flakes easily when tested with fork. Garnish with lemon wedges and serve.