Ingredients with Measurements:
- 4 fish fillets (such as tilapia or snapper)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the cumin, smoked paprika, garlic powder, salt, and black pepper.
3. Brush the fish fillets with olive oil and sprinkle the spice mixture evenly over both sides of the fish.
4. Place the fish on the grill or grill pan and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. Serve the fish with lemon slices and chopped parsley for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 25g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 600mg
Substitutions for ingredients:
- Any type of fish fillet can be used in place of tilapia or snapper.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Fresh garlic can be used in place of garlic powder.
Variations:
- Add a pinch of cayenne pepper for some extra heat.
- Serve the fish with a side of grilled vegetables or a salad.
- Top the fish with a mango salsa for a tropical twist.
Tips and tricks:
- Make sure to brush the fish with olive oil before adding the spice mixture to prevent it from sticking to the grill.
- Don't overcook the fish, as it will become dry and tough.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the fish on a bed of rice or quinoa, and garnish with lemon slices and chopped parsley.
Garnishes:
Lemon slices and chopped parsley.
Pairings:
This fish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Grilled vegetables, salad, rice, or quinoa.
Troubleshooting advice:
If the fish is sticking to the grill, make sure to brush it with olive oil before adding the spice mixture.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
This recipe is inspired by the flavors of Tumin, a spice blend commonly used in Middle Eastern and North African cuisine.
Flavor profiles:
This dish has a smoky, spicy flavor with hints of garlic and lemon.
Serving suggestions:
Serve the fish hot off the grill with a side of grilled vegetables or a salad.
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