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You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.

Martha Stewart Living, July 2002

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Credit: Victoria Pearson

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Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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