Tasty Tuesday

Fathers Day is this Sunday so I want to do something nice for the other half. we love to grill and we try to do it as much as possible. Living in the South gives you the opportunity to take advantage of great grilling weather 9 months out of the year. But I digress, I want to grill on Fathers Day but don't want to do the same old steaks or chicken. I was thinking something more like this:

Grilled Fish

Ingredients


1 teaspoon ground cumin

1 tablespoon dried oregano

1 tablespoon chili powder

2 teaspoons coarse salt

4 tablespoons (1/4 cup) extra-virgin olive oil

1/4 cup finely chopped cilantro, plus sprigs for garnishing

2-pound fillet of striped bass or red snapper, skin intact

Lime wedges, for garnishing

Directions

Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.

Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.

Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature