Cumin Seed Grilled Grouper with Brazilian Peanut-Tomato Salsa

  • Active Time 15m
  • Total Time 15m

Serves 4

Rub the fish with a mixture of cumin, coriander and pepper to give it a boost of heat.


  • 2 teaspoons cumin seed
  • 1 teaspoon coriander seed
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon kosher salt
  • 1 teaspoon thyme
  • 4 6-ounce grouper fillets
  • 1 tablespoon olive oil
  • 1 whole lime
  • 1 tablespoon extra virgin olive oil
  • 3 cups Brazilian Peanut-Tomato Salsa

Companion recipe: Brazilian Tomato and Peanut Salsa


TO PREPARE THE GROUPER: In a dry pan over medium heat, toast the cumin seeds, coriander seeds and black peppercorns until aromatic, approximately 1-2 minutes. Crush the spices. Use these along

with salt and thyme to season the grouper well on both sides. Drizzle with olive oil.

TO GRILL THE GROUPER: Preheat the grill to high. When ready to cook, oil the grill with a cloth. Place the grouper over high heat and grill each side for 2-3 minutes, turning carefully with a long spatula. Remove from the grill and drizzle with a squeeze of lime juice and extra virgin olive oil. Serve with Brazilian Peanut-Tomato Salsa.

Recipe created exclusively for by Allen Susser.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 1195

nutrition information per serving

403 calories; 22g total fat; 63mg cholesterol; 2099mg sodium; 15g carbohydrates; 4g fiber; 39g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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