Grilled Red Snapper

Since it's starting to warm up around here I thought I would throw out a grilling recipe. This is actually one my husband made all by himself one night, but it was so good I had to share. We had never cooked with big Red Snapper or whole cumin seeds before. He googled a few ideas while in the store after seeing how good the snapper is, and came up with this. Here is where the inspiration came from, he adapted to what we could find. We used peaches instead of mango, but I think it would be delicious either way.  We served it with some Basmati rice and an easy salad. 

Grilled Red Snapper

• 6 tablespoons olive oil
• 5 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• zest of one large lime 
• salt and pepper
• 4 5- to 6-ounce red snapper fillets
• 4 peaches, cut into wedges
• 3/4 teaspoon whole cumin seeds
• 4-8 large lettuce leaves

1. Whisk oil, 4 tablespoons cilantro, lime juice, and lime zest in small bowl. Season with salt and pepper to taste. Split into two bowls (to avoid cross-contamination), placing about 2/3 in one bowl, and one third in another.
2.  Use one bowl to brush all sides of fish and peach quarters vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds. 
3. We used our cast iron insert on our Webber to make grilling the fish and peaches easier. 
4. Grill fish without turning until it is just opaque in center.
5. Grill peaches alongside fish, until beginning to brown, about 6 minutes. 
6. Plate with lettuce on the bottom, then fish and peaches. 
7. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.

**Makes 4 servings.