Grilled Cumin-Scented Mahi-Mahi
- Total Time
- 2 hours 30 minutes including marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2one-pound mahi-mahi fillets, skinned
- 1tablespoon ground cumin
- 1tablespoon extra-virgin olive oil
- Juice of 2 lemons
- Salt and freshly ground black pepper
- 1teaspoon whole cumin seeds
- 2medium-size ripe tomatoes, peeled, seeded and diced
- Pinch of cayenne pepper
Nutritional analysis per serving (6 servings)
171 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 29 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Cumin marinade worked well. Tomato-cumin seed-lemon topping was too strong/or not needed for the fish.
This is a keeper—simple and delicious. I broiled the fish skin down for 5 minutes rather than grilling, and it was perfect. The cumin enhanced it, especially with the tomatoes.
one lemon juice =2-3 tablespoons
Can the NY Times cooking site refrain from using "juice of( x) lemon. I have a Meyer lemon tree and each lemon gives at least one-half cup of juice. You need to specify number: ounces, cups, spoons. Thank you.
Added grated garlic and lemon zest to the tomato topping/relish; surprised anyone would suggest omitting, thought it made the dish. Simple/easy, would absolutely make again
Marinade was great and fish came out just perfect. Really didn't need the tomato topping. Not bad but it didn't add anything to the fish.