2 lb. orange roughy, cut into filets
2 T. cayenne pepper
2 T. cumin
2 T. chili powder
1 T. garlic powder
1 T. lemon pepper
1 T. ground coriander
1 T. kosher salt
Mix together the herbs and spices to form a rub. Apply the rub to all surface areas of the fish. Place the fish filets in a large zip-lock bag and refrigerate for 24 hours.
Prepare the grill for the direct heat method.
Place the fish on the pre-heated grid and cook for 7 minutes on the first side. Flip and grill another 5-6 minutes. Remove to a platter and serve.