Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
3 garlic cloves, smashed
1/2 teaspoon cumin seeds
1/4 teaspoon freshly ground pepper
2 to 3 sprigs thyme, oregano, or other herbs
1 1/2 pounds mahimahi fillets
Preparation
Make marinade: Combine olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.
Add fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.
Heat grill or grill pan. Remove fish from marinade, letting excess drip off; grill until it is browned on the outside and cooked through, about 4 minutes per side. Serve hot or at room temperature.
