Grilled Halibut with Cumin and Lime

Ingredients

• 4 halibut steaks or fillets
• 1/4 cup fresh lime juice
• 1/4 cup oil of your choice
• 2 T Worcestershire sauce
• 2 tsp. onion powder or 2 T grated fresh onion
• 1 tsp. garlic puree or minced fresh garlic
• 1-2 tsp. ground cumin
• Zest from one small lime
• 1/2 tsp. coarse ground black pepper
• Fresh cut limes for squeezing on cooked fish, optional

Directions

1. Grate the lime zest with a microplane or the smallest holes on a cheese grater. Stir together the marinade ingredients.
2. Arrange the fish in one layer inside a Ziploc bag or a shallow plastic container with a tight-fitting lid. Refrigerate it in the marinade for 2-4 hours, but do not let it sit much longer, since the lime juice will begin to cure the fish.
3. When it is time to grill, remove the fish from the refrigerator so it can lose its chill. Rub oil over the grill grates; a paper towel with a little oil works well. Heat the grill to medium hot, hot enough that you can hold your hand over it for only a couple of seconds.
4. For diagonal grill marks, place the fish on the hot grill at an angle across the grates. Cook the first side until marks show up, lifting a piece gently to peek if needed.
5. Once those marks are visible, about 3 minutes, turn the fish the opposite way on the grates and cook until the next set of marks appears.
6. With a large turner, gently flip the fish to the other side. Continue grilling until it feels just firm, not hard, when pressed. A good guideline for grilled fish is about 10 minutes per inch of thickness; the fish shown cooked for a total of 10 minutes.
7. Serve hot, with cut limes for squeezing over the fish if you like.