Grilled Fish With Cumin Lemon Rub Recipes

GRILLED FISH WITH CUMIN-LEMON RUB

Steps:

• 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 purée 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.

GRILLED TILAPIA WITH SPICY LEMON PEPPER RUB

Steps:

• Prepare a hot fire in a grill. Oil the grate and a perforated grill rack.
• To make the rub, combine all the ingredients in a small jar with a tight-fitting lid. Secure the lid and shake to blend.
• Brush or spray the fillets on both sides with olive oil and sprinkle each fillet with about 1 teaspoon of the rub. (Save the rest for later use; it will keep in the cupboard for several months.)
• Place the fish, flesh side down, on the oiled perforated grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.
• Remove from the grill and season with salt and pepper. Combine the melted butter and lemon juice and drizzle the lemon butter over the grilled fish. Serve hot.