- 1 tablespoon toasted whole cumin seed, ground or smashed with a mortar and pestle (can substitute pre-ground cumin)
- ½ tablespoon brown sugar
- 1 teaspoon ground turmeric
- Dash ground or smashed coriander
- Dash salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 ¼ lb fresh snapper
- 1 ½ cups pineapple (can sub one mango or mix the two)
- 1 fresh pepper such as jalapeño or serrano, minced (remove the seeds to cut back on the heat)
- 1 small shallot, minced
- ½ cup cilantro, roughly chopped
- 1 lime, juiced
- ½ tablespoon toasted ground cumin (or pre-ground cumin)
- ½ avocado, cut into small cubes
- Drizzle extra virgin olive oil
- Pinch salt
- Ingredients
- The Process
- Pre heat oven to 450 degrees.
- Mix dry spices and olive oil together and rub onto fish.
- Place fish on foil-lined baking sheet
- Roast for approximately eight minutes (depending on oven and thickness of fish).
- The Process
- Toss pineapple with pepper, shallot, cilantro, lime juice, cumin and avocado.
- Drizzle with extra virgin olive oil to moisten and add salt to taste.
- Serve over the fish or on the side.