Shark With Lime Cumin Marinade
|Shark/Swordfish, haddock, sea bass, halibut / other lean fish steaks||32 Ounce|
|Lime juice||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Vegetable oil||1 1⁄2 Tablespoon|
Rinse steaks; pat dry with paper towels.
In a plastic food-storage bag, combine lime peel, lime juice, cumin and oil.
If desired, chop 5 or 6 cilantro sprigs; add to juice mixture.
Reserve remaining cilantro for garnish.
Place fish in bag; close bag.
Refrigerate about 1 hour.
Preheat oven to 450F (230C).
Grease a baking dish large enough to hold fish in a single layer.
Arrange fish in greased dish.
Pour marinade over top; cover with foil.
Bake 8 to 10 minutes or until fish tests done.
Arrange baked fish on a platter; garnish with reserved cilantro, if desired.