Grilled Cumin-Scented Mahi-Mahi

Step 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.

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

Step 3

While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.

Step 4

Preheat a grill.

Step 5

Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.