You can use other types of firm, white-fleshed fish, or even shrimp or chicken.

　　

Ingredients

serves 6 to 8

　　3 tablespoons extra-virgin olive oil

　　3 tablespoons fresh lime juice

　　3 garlic cloves, smashed

　　1/2 teaspoon cumin seeds

　　1/4 teaspoon freshly ground pepper

　　2 to 3 sprigs thyme, oregano, or other herbs

　　1 1/2 pounds mahimahi fillets

　　

Step 1

Make the marinade: Combine the olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.

　　

Step 2

Add the fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.

　　

Step 3

Heat a grill or grill pan. Remove the fish from the marinade, letting excess drip off; grill until browned on the outside and cooked through, about 4 minutes per side, turning once. Serve hot or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.