Grilled Fish With Cumin Lemon Rub Food

GRILLED WHITE FISH WITH CHERMOULA

Steps:

• For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
• Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
• For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
• Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.

GRILLED FISH

Steps:

• Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
• Build up a fire, using good hardwoods if you're cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you're using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
• When you're ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat.Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness-fish should be opaque all the way through-by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
• The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.

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 SWORDFISH WITH CORIANDER LIME BUTTER

Steps:

• Make Grilled Swordfish:
• Prepare grill.
• In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
• Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions.
• Make Grilled Spiced Red Onions:
• Prepare grill.
• In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste.
• Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper.
• Serve with grilled fish, meat, or poultry.