• 1 ½ cups water
• ¾ cup bamboo rice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• ¾ tsp salt
• 2 tbs chopped fresh cilantro
• 2 tbs chopped parsley
• 2 (1-inch-thick) skinned Chilean sea bass or halibut fillets (18 oz total)
• 1 tsp ground cumin
• ¼ tsp olive oil

• ½ cup chicken broth
• ¼ cup fresh lime juice
• 2 tablespoons molasses
• 1 teaspoon cornstarch

Bring water to boil, add rice, onion, garlic, bay leaf, salt & pepper. Return to a boil, cover & simmer till water is absorbed & rice is tender. Stir in herbs before serving. Pat fillets dry & sprinkle with cumin, salt & pepper. Heat oil in a 10-inch cast-iron skillet over high heat until hot (not smoking), sear fillets until browned on 1 side. Turn fillets over & put skillet in oven. Roast in upper third of oven until cooked through, 6-8 min. Whisk together broth, juice, molasses, & cornstarch in small skillet & simmer, whisking, until slightly thickened, 4-5 min. Halve each fillet crosswise & serve over rice. Spoon sauce over & around fish.