Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.

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  • Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using 2 spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.

  • Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.

Reviews (2)

99 Ratings
  • 5 star values: 28
  • 4 star values: 29
  • 3 star values: 28
  • 2 star values: 12
  • 1 star values: 2
Rating: 5 stars
04/22/2015
Great rub and very easy- I made a few changes- used 2 teaspoons Charissa vs cumin- grilled a nice striped bass filet my son caught day before- this is an excellent rub. Made bacon sauteed corn and rice- keeper!
Rating: Unrated
04/21/2010
Best recipe ever. Supereasy, healthy and you can't mess it up. People rave and always want the recipe. works great with tilapia too!