1 tsp Ground Cumin
1 Tbsp Dried Oregano
1 Tbsp Chile Powder
2 tsp Coarse Sea Salt
4 Tbsp (1/4 Cup) Extra-virgin olive oil
1/4 Cup finely chopped fresh cilantro, plus sprigs for garnishing
2-lb fillet of striped bass or red snapper, skin intact
Lime wedges, for garnishing
In a small bowl, combine all of the spices and salt. Whisk in the olive oil and fresh cilantro.
Using a sharp knife, make shallow slashes into the fish skin, about 1-1/2 in apart; transfer fish to a large dish and rub both sides with your oil-cilantro-spice mixture. Refrigerate spiced fish for at least 30 min, up to 2 hours.
Preheat a clean, lightly oiled grill on high heat. Place the spiced fish, flesh-side down, on the hot grill. Fight the urge to fiddle with it, and do not move it for 3 to 5 minutes, or until you see that the fish is opaque. Carefully using two spatulas to support the fragile fillet, flip the fish so that it is skin-side down on the grill. Cook until fish flakes slightly when pressed, about 5 to 7 additional minutes.
Transfer the grilled fish to a fresh plate, and set aside to allow it to cool just slightly. Transfer slightly-cooled fish to a serving platter. Shred the fillet with a fork into bite-size pieces, and garnish the platter with lime wedges and cilantro sprigs.
Serve immediately while fish is hot, or, if you prefer, serve within 1 hour at room temperature.
Recipe adapted from MarthaStewart.com