| 1 | Sauce: scatter cumin seed in a small dry skillet. |
| 2 | Toast seed over high heat 1 to 3 minutes until they begin to turn brown and smoke slightly. |
| 3 | Add remaining sauce ingredients except salt and parsley. |
| 4 | Simmer 10 minutes. |
| 5 | Taste and season with salt. |
| 6 | Stir in parsley. |
| 7 | Remove from heat and set aside. |
| 8 | Fish: sprinkle fish with salt and pepper. |
| 9 | Dust with flour. |
| 10 | Heat butter and oil in another skillet over high heat. |
| 11 | Fry fish, turning only once, until lightly browned on both sides. |
| 12 | Immediately coat both sides of fish with sauce. |
| 13 | Serve surrounded with remaining sauce. |
| 14 | *sea bass can be substituted for red snapper. |
