Ingredients:
8 teaspoons ground cumin, to taste
4 small onions, pureed
1/4 cup fresh lemon juice
4 teaspoons olive oil
4 small mild-flavoured fish or 4 (4 ounce) fillets ( such as flounder, orange roughy, catfish or grouper)
lemon wedges
Directions:
Prepare grill.
Soak eight or 12 8-inch wooden skewers in water for 10 minutes.
In a small bowl or cup, mix cumin with onion puree and a little lemon juice to make a paste.
Add more juice as needed.
Stir in oil.
Rinse fish and pat dry with paper towels.
If using whole fish, cut a few deep slashes in the sides to allow the seasonings in and to speed cooking.
Rub a little of the seasoning mixture on the whole fish, inside and out, or on both fillet sides.
Thread fish on skewers (use an in-and-out”basting stitch”) and grill over hot coals for about five minutes on each side or until fish flakes easily when tested with a fork.
The fish should still be moist.
Serve hot with lemon wedges.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.