Grilled Fish With Cumin-Lemon Rub

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  teaspoons ground cumin, to taste
• 4  small onions, pureed
• 1⁄4 cup fresh lemon juice
• 4  teaspoons olive oil
• 4  small  mild-flavoured  fish or 4 (4 ounce)  fillets (such as flounder, orange roughy, catfish or grouper)
•  lemon wedge

Directions

1. Prepare grill.
2. Soak eight or 12 8-inch wooden skewers in water for 10 minutes.
3. In a small bowl or cup, mix cumin with onion purée and a little lemon juice to make a paste.
4. Add more juice as needed.
5. Stir in oil.
6. Rinse fish and pat dry with paper towels.
7. If using whole fish, cut a few deep slashes in the sides to allow the seasonings in and to speed cooking.
8. Rub a little of the seasoning mixture on the whole fish, inside and out, or on both fillet sides.
9. 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.
10. The fish should still be moist.
11. Serve hot with lemon wedges.