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
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.
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.
- Transfer fish fillet to a plate. Set aside to cool slightly.