Grilled Fish With Cumin & Jalapeños
Recipe: #26138
June 01, 2017
Categories: Asian, Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"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 is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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