You can use other types of firm, white-fleshed fish, or even shrimp or chicken.
Recipe information
Yield
serves 6 to 8
Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
3 garlic cloves, smashed
1/2 teaspoon cumin seeds
1/4 teaspoon freshly ground pepper
2 to 3 sprigs thyme, oregano, or other herbs
1 1/2 pounds mahimahi fillets
Preparation
Step 1
Make the marinade: Combine the olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.
Step 2
Add the fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.
Step 3
Heat a grill or grill pan. Remove the fish from the marinade, letting excess drip off; grill until browned on the outside and cooked through, about 4 minutes per side, turning once. Serve hot or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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