GRILLED CUMIN-SCENTED MAHI-MAHI

Grilled Cumin-Scented Mahi-Mahi image

Provided by Florence Fabricant

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 one-pound mahi-mahi fillets, skinned
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
Juice of 2 lemons
Salt and freshly ground black pepper
1 teaspoon whole cumin seeds
2 medium-size ripe tomatoes, peeled, seeded and diced
Pinch of cayenne pepper

Steps:

Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
Preheat a grill.
Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams