Grilled Fish With Cumin & Jalapeños

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Recipe source: Saveur (Summer 2016) Original recipe calls for fish that is unavailable to me such as perch, carp or bass) so I am using trout or another freshwater fish."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (309.3 g)
  • Calories 598.9
  • Total Fat - 42.9 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 117.9 mg
  • Sodium - 1917.9 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1 g
  • Protein - 47.9 g
  • Calcium - 148.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 39.1 mg
  • Thiamin - 0.1 mg

Step 1

In a cup or bowl combine the first 3 ingredients (-jalapenos) and set aside.

Step 2

Prepare grill to medium high heat (450 degrees) and oil a fish grilling basket with 1 tablespoon of olive oil. Rub 2 tablespoons of olive oil and the salt all over the fish and place in grilling basket.

Step 3

Place the fish, skin side up, on the grill and sprinkle with half of the jalapeño mixture. Grill, uncovered, until golden, about 4 -5 minutes. Flip he fish and drizzle with remaining olive oil and then sprinkle with the remaining jalapeño mixture and grill for 4-5 minutes more or until the skin is crispy.

Tips & Variations


No special items needed.

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