Things You'll Need:
- ½ lb fillet of white fish, such as cod, mahi tuna or red snapper
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- 1 tsp olive oil
- 1 Tbsp margarita butter, see related articles section for recipe
- small bowl
- fish spatula
- Cast iron grill
- Above ingredients
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Step 1
Ask if your fishmonger can de-bone the fillet for you if it is not already de-boned.
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Step 2
In a small bowl, add the cumin, salt and pepper. Mix well to incorporate the seasonings.
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Step 3
Heat a cast iron grill on medium-high heat. Add the oil to the pan and spread the oil around the heated grill.
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Step 4
Gently pat the seasoning mix onto the fillet. Make certain that the fillet is well covered with seasonings.
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Step 5
Place the fillet onto the grill and allow the fish to cook without disturbing it for approximately five minutes. Check the bottom of the fish after five minutes. The fish should be opaque white and have lovely, striking grill marks. Turn the fillet a quarter turn to grill a nice crosshatch pattern into the fish. Grill for a further five minutes.
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Step 6
Turn the fish over using a fish spatula and continue grilling on the other side of the fish for five minutes. Turn a quarter turn and grill a similar crosshatch pattern onto that side of the fish fillet.
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Step 7
Once the fish is completely opaque, firm and flaky, take the fish off the grill with the fish spatula.
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Step 8
Serve the grilled fillet topped with a small slice of the margarita butter. When the fish is served, the cold butter should start to melt onto the hot fish, seasoning the fish further.
