Best 8 Grilled Fish With Cumin Lemon Rub Recipes

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Embark on a culinary journey to discover the secrets of creating a tantalizing grilled fish dish infused with the vibrant flavors of cumin and lemon. Unleash your inner chef as we guide you through the art of preparing this delectable seafood masterpiece. From selecting the freshest fish to mastering the delicate balance of spices, we'll provide expert tips and insights to ensure your grilled fish with cumin lemon rub becomes a culinary sensation that delights the taste buds and leaves your guests craving for more.

Here are our top 8 tried and tested recipes!

GRILLED FISH



Grilled Fish image

Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the outside is charred before the inside is cooked. If you're lucky enough, however, to find small whole fish, such as sardines, imported red mullet, small mackerel, or bluefish, they will be exquisite cooked over charcoal or the embers of a wood fire for a real Mediterranean-style treat.

Provided by Nancy Harmon Jenkins

Categories     Fish     Herb     Marinate     Backyard BBQ     Dinner     Seafood     Spice     Summer     Grill     Grill/Barbecue     Healthy     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 teaspoon finely minced garlic, about 3 cloves
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice, orange juice, or dry white wine
1 tablespoon balsamic vinegar or sherry vinegar
a pinch of cayenne pepper or hot red pepper flakes (optional)
1/2 teaspoon ground cumin, or 1 teaspoon or more chopped fresh herbs such as rosemary, dill, parsley, thyme, cilantro, basil, or mint, or 1/2 teaspoon dried thyme or oregano, crumbled
freshly ground black pepper
2 pounds fish steaks
lemon wedges for garnish

Steps:

  • Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
  • Build up a fire, using good hardwoods if you're cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you're using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
  • When you're ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat.Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness-fish should be opaque all the way through-by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
  • The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.

GRILLED FISH WITH CUMIN-LEMON RUB



Grilled Fish With Cumin-Lemon Rub image

Make and share this Grilled Fish With Cumin-Lemon Rub recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • Prepare grill.
  • Soak eight or 12 8-inch wooden skewers in water for 10 minutes.
  • In a small bowl or cup, mix cumin with onion purée and a little 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 fillet sides.
  • Thread fish on skewers (use an in-and-out"basting stitch") and grill over hot coals for about five 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.

BOBBY'S RUB FOR FISH



Bobby's Rub for Fish image

Provided by Bobby Flay

Categories     condiment

Time 5m

Yield 1/4 cup

Number Of Ingredients 6

3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper

Steps:

  • Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO-GREEK YOGURT CREMA AND RED CABBAGE-CITRUS SLAW



Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 39

2 cloves garlic, crushed
1 serrano chile, seeded and roughly chopped
2 tablespoons pine nuts
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 ripe Hass avocados, halved, pitted and diced
2 tablespoons lime juice
3 plum tomatoes, halved
Canola oil
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 teaspoons chipotles in adobo
3 cloves garlic, chopped
1 small Spanish onion, roughly chopped
1/4 cup fresh cilantro leaves
1 tablespoon dried Mexican oregano
1 cup 2-percent or nonfat Greek yogurt
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, peeled and grated on the large holes of a box grater
3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper
Four 8-ounce mahi mahi fillets
Canola oil, for brushing
Salt and freshly ground black pepper
6-inch flour or corn tortillas
1/4 cup cilantro leaves, roughly chopped
6 leaves Boston lettuce, for wrapping

Steps:

  • For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
  • Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
  • For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
  • Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
  • Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.
  • For the slaw: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
  • Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed, reserving a little for fish.
  • For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend.
  • For the fish: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes.
  • While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves.
  • Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side.

GRILLED TILAPIA WITH SPICY LEMON PEPPER RUB



Grilled Tilapia With Spicy Lemon Pepper Rub image

Make and share this Grilled Tilapia With Spicy Lemon Pepper Rub recipe from Food.com.

Provided by gailanng

Categories     Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup lemon pepper seasoning
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons firmly packed light brown sugar or 1 1/2 teaspoons dark brown sugar
1/2 teaspoon kosher salt or 1/2 teaspoon coarse sea salt
1/2 teaspoon red pepper flakes
1 1/4 teaspoons fresh ground black pepper
4 tilapia fillets, about 6 ounces each
olive oil
kosher salt or sea salt & freshly ground black pepper, to taste
1/2 cup unsalted butter, melted (1 stick)
2 tablespoons fresh lemon juice

Steps:

  • Prepare a hot fire in a grill. Oil the grate and a perforated grill rack.
  • To make the rub, combine all the ingredients in a small jar with a tight-fitting lid. Secure the lid and shake to blend.
  • Brush or spray the fillets on both sides with olive oil and sprinkle each fillet with about 1 teaspoon of the rub. (Save the rest for later use; it will keep in the cupboard for several months.)
  • Place the fish, flesh side down, on the oiled perforated grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part.
  • Remove from the grill and season with salt and pepper. Combine the melted butter and lemon juice and drizzle the lemon butter over the grilled fish. Serve hot.

Nutrition Facts : Calories 349.4, Fat 26.1, SaturatedFat 15.4, Cholesterol 123.5, Sodium 395.4, Carbohydrate 5.2, Fiber 1.7, Sugar 2.1, Protein 26.2

GRILLED SWORDFISH WITH NORTH AFRICAN SPICE RUB



Grilled Swordfish with North African Spice Rub image

Categories     Fish     Yogurt     Spice     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Yogurt Sauce
1/2 cup plain nonfat yogurt
2 tablespoons chopped fresh cilantro
1 large garlic clove, minced
Spice Rub
1/2 cup chopped onion
2 garlic cloves, chopped
2 teaspoons caraway seeds
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
6-ounce swordfish steaks (about 3/4 to 1 inch thick)
1 tablespoon olive oil
Lime wedges

Steps:

  • For Yogurt Sauce:
  • Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend. Season with salt and pepper.
  • For Spice Rub:
  • Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor. Process until onion and garlic are very finely chopped and past forms.
  • Spread spice rub on each side of swordfish steaks, dividing equally. (Yogurt sauce and spice rub-coated fish can be prepared 4 hours ahead. Cover separately and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush grill or broiler pan and 1 tablespoon olive oil. Grill or broil swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates. Top with dollop of yogurt sauce; garnish with lime wedges and serve.

COFFEE-RUBBED GRILLED FISH



Coffee-Rubbed Grilled Fish image

The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday.

Provided by Nicole Taylor

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 whole fish (1 to 1 1/2 pounds each) such as branzino, gutted and scaled (see Notes)
2 teaspoons medium-ground coffee
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cayenne (see Notes)
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon packed brown sugar
1 teaspoon fine sea salt, plus more to taste
3 tablespoons vegetable oil, plus more for greasing the grill
Lime wedges, for serving

Steps:

  • Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
  • Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
  • Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

GRILLED PORGY WITH LEMONS AND SCALLIONS



Grilled Porgy With Lemons and Scallions image

Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly charred, the skin of the fish becomes crispy and delicious. One way to guarantee that your fish will lift easily off the grill is to have clean, well-oiled grates, and if you're willing to sacrifice a couple of extra bunches of scallions, lay them on the grill, then put the fish on top. The scallions will burn away, but the fish will release. Fennel fronds work the same way. Ms. Nurdjaja tops the fish with a lightly-dressed arugula salad - but it's just as delicious on its own.

Provided by Florence Fabricant

Categories     dinner, weeknight, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

5 lemons
4 whole porgies (1 1/2 pounds each), boned and gutted (see Tips)
Salt
8 sprigs fresh thyme
4 sprigs fresh oregano
6 tablespoons extra-virgin olive oil, plus more for the grill grates
2 bunches scallions, trimmed

Steps:

  • Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
  • Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
  • Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
  • Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
  • Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.

Tips:

  • For the best flavor, use fresh fish fillets or steaks. If using frozen fish, thaw them completely before cooking.
  • Choose a fish that is firm-fleshed and has a mild flavor, such as tilapia, cod, or salmon.
  • Make sure the fish is dry before grilling. Pat it dry with paper towels to remove any excess moisture.
  • Use a light hand when applying the cumin-lemon rub. Too much rub can overpower the delicate flavor of the fish.
  • Grill the fish over medium heat. This will help to prevent the fish from sticking to the grill and will also allow it to cook evenly.
  • Cook the fish until it is opaque throughout. The flesh should flake easily with a fork.
  • Serve the grilled fish immediately with your favorite sides, such as grilled vegetables, rice, or potatoes.

Conclusion:

Grilled fish with cumin-lemon rub is a delicious and healthy meal that can be enjoyed for lunch or dinner. It is a great way to get your daily dose of omega-3 fatty acids, which are important for heart health. The cumin and lemon add a bright and flavorful twist to the fish, making it a dish that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this grilled fish recipe a try.

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