Grilled Cumin-Scented Mahi-Mahi

• 2 one-pound mahi-mahi fillets, skinned
• 1 tablespoon ground cumin
• 1 tablespoon extra-virgin olive oil
• Juice of 2 lemons
• Salt and freshly ground black pepper
• 1 teaspoon whole cumin seeds
• 2 medium-size ripe tomatoes, peeled, seeded and diced
• Pinch of cayenne pepper

1. Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
2. Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer.
3. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
4. While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma.
5. Transfer to a small dish and mix with the tomato and remaining lemon juice.
6. Season to taste with cayenne pepper and set aside.
7. Preheat a grill.
8. Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout.
9. Remove it from the grill with a spatula and put on a platter.
10. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.

mahi, ground cumin, extravirgin olive oil, lemons, salt, cumin seeds, tomatoes, cayenne pepper

Taken from cooking.nytimes.com/recipes/7311 (may not work)