This is from a great new seafood and grilling cookbook by Fred Thompson. It is called
The Big Book of Fish and Shellfish. Look for it in a bookstore near you. Fred’s book is available at www.amazon.com.
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp kosher salt
1/8 tsp freshly ground pepper
4 6 oz one-inch thick halibut or sea bass fillets
4 TBSP mayonnaise
Grilling fish scares the bejesus out of otherwise confident cooks, and it shouldn’t. Grilling fish starts with listening to your mother-"Cleanliness is next to Godliness." Your grill grate has to be impeccably clean. Without a clean grill you are doomed from the start. Next, a fat has to be involved. Using mayonnaise as that fat keeps the fish lubricated on the grill and also imparts moisture, without adding a flavor. This really is a fool-proof way to grill most any thick, lean, white fish.
1. Light a charcoal fire or preheat your gas grill. Oil your grill’s cooking grate
2. Mix the cumin, coriander, salt and pepper together in a small bowl. Sprinkle evenly over each fillet. With the back of a spoon, spread a tablespoon of mayonnaise over each fillet. It looks messy, but that’s OK. Place the fish fillets on a hot grill, and cook for 6 minutes. Turn the fillet and cook 4 to 5 minutes longer, until opaque in the center of the fish. Serve at once.