Grilled Cumin-Scented Mahi-Mahi

1. 1

   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.

2. 2

   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.

3. 3

   Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.

4. 4

   While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma.

5. 5

   Transfer to a small dish and mix with the tomato and remaining lemon juice.

6. 6

   Season to taste with cayenne pepper and set aside.

7. 7

   Preheat a grill.

8. 8

   Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout.

9. 9

   Remove it from the grill with a spatula and put on a platter.

10. 10

    Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.