Ingredients:
2 lbs grouper fillets or 2 lbs salmon fillets or 2 lbs kingfish fillets or 2 lbs tuna fillets, skin on
1/4 cup olive oil
6 garlic cloves
1 medium onions
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/4 cup fresh cilantro
1 limes, juice of
2 tablespoons vinegar
1/4 cup white wine, NOT COOKING WINE
Directions:
Simply run all the marinade ingredients through the food processor, until onions are chopped fine.
Place filets in shallow baking dish and pour marinade on top and cover.
Marinate in the refrigerator for 2-4 hours, but NO LONGER! Otherwise, you will have pickled fish.
Oil grill well, get it hot and ready or with a gas grill fully flamed and sizziling.
Just before grilling, remove filets from marinade and pat dry with paper toweling.
Rub a little olive oil on the fleshy side of fish and place on grill, skin side up just long enough to put some nice grill marks on the flesh.
Carefully, use a steel spatula to flip filets skin side down.
Flip the filets once and once only.
Cover the grill and continue cooking until fish flakes with a fork.
Keep an eye on them, so they don’t burn.
Salt and coarse black freshly ground pepper, to taste.
3/4 lb per person.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.