Grilled mahi mahi

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

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

3 garlic cloves, smashed

1 / 2 teaspoon cumin seeds

1 / 4 teaspoon freshly ground pepper

2 to 3 sprigs thyme, oregano, or other herbs

1 1 / 2 pounds mahimahi fillets

• Make the marinade: Combine the olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.
• Add the fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.
• Heat a grill or grill pan. Remove the fish from the marinade, letting excess drip off; grill until browned on the outside and cooked through, about 4 minutes per side, turning once. Serve hot or at room temperature.

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