Roasted Cumin-Rubbed Snapper

• 1 tablespoon toasted whole cumin seed, ground or smashed with a mortar and pestle (can substitute pre-ground cumin)
• 1/2 tablespoon brown sugar
• 1 teaspoon ground turmeric
• Dash ground or smashed coriander
• Dash salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 1/4 lb fresh snapper
• 1 1/2 cups pineapple (can sub one mango or mix the two)
• 1 fresh pepper such as jalapeno or serrano, minced* (remove the seeds to cut back on the heat)
• 1 small shallot, minced
• 1/2 cup cilantro, roughly chopped
• 1 lime, juiced
• 1/2 tablespoon toasted ground cumin (or pre-ground cumin)
• 1/2 avocado, cut into small cubes
• Drizzle extra virgin olive oil
• Pinch salt

1. Ingredients
2. The Process
3. Pre heat oven to 450 degrees.
4. Mix dry spices and olive oil together and rub onto fish.
5. Place fish on foil-lined baking sheet
6. Roast for approximately eight minutes (depending on oven and thickness of fish).
7. The Process
8. Toss pineapple with pepper, shallot, cilantro, lime juice, cumin and avocado.
9. Drizzle with extra virgin olive oil to moisten and add salt to taste.
10. Serve over the fish or on the side.

cumin, brown sugar, ground turmeric, ground, salt, extra virgin olive oil, fresh snapper, pineapple, pepper, shallot, cilantro, lime, ground cumin, avocado, drizzle, salt

Taken from www.cookstr.com/recipes/roasted-cumin-rubbed-snapper (may not work)