Cumin-Dusted Sea Bass on Green Rice

• 1 1/4 cups water
• 1/2 cup long-grain rice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf pasley
• 2 (1-inch-thick) skinned Chilean sea bass, monkfish, or halibut fillets (18 oz total)
• 1 teaspoon ground cumin
• 1/4 teaspoon olive oil
• 1/2 cup fat-free chicken broth
• 1/4 cup fresh lime juice
• 2 tablespoons molasses
• 1 teaspoon cornstarch

1. Preheat oven to 500F.
2. Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste.
3. Return to a boil, cover, and reduce heat to low.
4. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes.
5. Fluff rice with a fork and let stand, covered, 5 minutes.
6. Stir in herbs just before serving.
7. Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides.
8. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes.
9. Turn fillets over and put skillet in oven.
10. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
11. Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes.
12. Halve each fillet crosswise and serve over rice.
13. Spoon sauce over and around fish.

water, longgrain rice, onion, garlic, bay leaf, salt, fresh cilantro, flatleaf, bass, ground cumin, olive oil, chicken broth, lime juice, molasses, cornstarch

Taken from www.epicurious.com/recipes/food/views/cumin-dusted-sea-bass-on-green-rice-102940 (may not work)