3 tablespoons olive oil
3 tablespoons lime juice
3 garlic cloves, smashed
? teaspoon cumin
? teaspoon ground black pepper
2-3 sprigs thyme, oregano or other herbs
1 ? pounds mahi-mahi fillets (or other firm, white fleshed fish.
Combine olive oil, lime juice, garlic, cumin seeds and herbs and in large Ziploc bag. Shake well to combine.
Add fish and shake gently to coat with marinade. Chill 1-4 hours.
Grill fish until it is browned (about 4 minutes per side).
Serve with pico de gallo, shredded cabbage, cucumber relish and any fruit salsa.
Can actually be served in burrito shells or pita pockets.