Grilled Fish

Rather than double-fry it as they do in Baja, we rubbed ours with three spices and grilled it. Try a tender, flaky variety such as red snapper or striped bass.
Grilled Fish
Grilled Fish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    teaspoon ground cumin

  • 1

    tablespoon dried oregano

  • 1

    tablespoon chili powder

  • 2

    teaspoons coarse salt

  • 4

    tablespoons (1/4 cup) extra-virgin olive oil

  • 1/4

    cup finely chopped cilantro, plus sprigs for garnishing

  • 2-pound fillet of striped bass or red snapper, skin intact

  • Lime wedges, for garnishing

Directions

Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more. Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature

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