Mexican Mako

1. 1

   Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer.

2. 2

   Season with salt.

3. 3

   Trim the skin from the fish and cut the fish into six pieces of uniform size.

4. 4

   Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.

5. 5

   Preheat grill.

6. 6

   While the grill is preheating, peel and pit the avocado and cut it into thin slices.

7. 7

   Mix the avocado slices with the remaining lime juice.

8. 8

   Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle.

9. 9

   Brush with the marinade while grilling.

10. 10

    Serve garnished with avocado slices and fresh coriander leaves.

No additional tips available.