Ingredients

8 teaspoons ground cumin, or to taste
4 small onions, pureed
1/4 cup fresh lemon juice
4 teaspoons olive oil
4 small mild-flavored fish or four 4-ounce fillets, such as flounder, orange roughy, catfish or grouper
Lemon wedges

Directions

Prepare grill. Soak eight or twelve 8-inch wooden skewers in water for 10 minutes.

In a small bowl or cup, mix cumin with onion puree and a little of the lemon juice to make a paste. Add more juice as needed. Stir in oil.

Rinse fish and pat dry with paper towels. If using whole fish, cut a few deep slashes in the sides to allow the seasonings in and to speed cooking. Rub a little of the seasoning mixture on the whole fish, inside and out, or on both sides of fillets.

Thread fish on skewers (use an in-and-out "basting stitch") and grill over hot coals for about 5 minutes on each side, or until fish flakes easily when tested with a fork. The fish should still be moist. Serve hot with lemon wedges. Makes 4 servings.

Cook's note: Some fish, particularly thin fillets, may be too fragile to stay on the skewer. If in doubt, use a grill basket, available in most kitchenware shops, to hold the fish fillets. Be careful not to overgrill — the fish will continue to cook a little after it's off the heat.

Nutrition information per serving: 181 cal., 7 g total fat (1 g saturated), 56 mg chol., 21 g pro., 9 g carbo., 98 mg sodium.