Ingredients

· 1tsp ground cumin

· 1tbsp dried oregano

· 1tbsp chilli powder

· 2tsp coarse salt

· 1/4 cup extra-virgin olive oil

· 1/4 cup coriander, finely chopped plus sprigs for garnishing

· 2lb. fillet of striped bass or red snapper, skin intact

· Lime wedges, for garnishing

Method

Stir together spices and salt, and mix in olive oil and coriander. Use a sharp knife to make shallow slashes, about 11/2-inches apart, into the fish skin; transfer to a large dish and rub both sides with the spice mixture. Refrigerate for 30 minutes to two hours. Preheat a clean, lightly oiled grill on high heat. Place the fish, flesh-side down, on hot grill. Do not move for about three to five minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, for about five to seven minutes more. Transfer fish to a plate and set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and coriander sprigs. Serve immediately and enjoy.