- 1 tsp. Cumin, Ground
- 1 Tbsp. Oregano, Mexican
- 1 Tbsp. Chili Powder, Medium
- 2 tsp. Coarse Sea Salt
- 4 Tbsp. (¼ C.) Extra-Virgin Olive Oil, Unflavored
- ¼ C. Fresh Cilantro, Finely Chopped, Plus Sprigs for Garnishing
- 2 lb. Fillet of Striped Bass or Red Snapper, Skin Intact
- Lime Wedges, for Garnishing
- In a small bowl, combine the spices and salt. Whisk in the olive oil and fresh cilantro.
- Using a sharp knife, make shallow slashes into the fish skin, about 1½” apart; transfer fish to a large dish and rub both sides with your oil-cilantro-spice mixture. Refrigerate spiced fish for at least 30 minutes, up to 2 hours.
- Preheat a clean, lightly oiled grill on high heat. Place the spiced fish, flesh-side down, on the hot grill. Fight the urge to fiddle with it, and do not move it for 3 to 5 minutes, or until you see that the fish is opaque. Carefully using two spatulas to support the fragile fillet, flip the fish so that it is skin-side down on the grill. Cook until fish flakes slightly when pressed, about 5 to 7 additional minutes.
- Transfer the grilled fish to a fresh plate, and set aside to allow it to cool just slightly. Transfer slightly-cooled fish to a serving platter. Shred the fillet with a fork into bite-size pieces, and garnish the platter with lime wedges and cilantro sprigs.
- Serve immediately while fish is hot.
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