grilled cajun fish

Ingredients

1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
1/4 cup olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact (we used Grouper)
Lime wedges, for garnishing

Directions

1. 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.
   
2. 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 two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
   
3. Transfer fish fillet to a plate. Set aside to cool slightly.

*Adapted from Martha Stewart.com