Grilled Fish With Cumin Lemon Rub Recipes

GRILLED SWORDFISH RECIPE WITH A MEDITERRANEAN TWIST

Steps:

• In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
• Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
• Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintain firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
• Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!

GRILLED SQUID WITH LEMON, GARLIC AND CUMIN

Steps:

• Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.
• Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.
• Heat your grill plate until white patches start to appear.
• Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.
• Push the squid down with the back of a fish slice and do the same with the tentacles.
• Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.

GRILLED FISH WITH CUMIN-LEMON RUB

Steps:

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

BOBBY'S RUB FOR FISH

Steps:

• Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

COFFEE-RUBBED GRILLED FISH

Steps:

• Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
• Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
• Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.