Baja Grilled Fishby Rory
This fish is full of Southwestern flavor highlighted by hints of cilantro and citrus.
In a small bowl, combine the spices and salt. Whisk in the olive oil and fresh cilantro.
Using a sharp knife, make shallow slashes into the fish skin, about 1½" apart; transfer fish to a large dish and rub both sides with your oil-cilantro-spice mixture. Refrigerate spiced fish for at least 30 minutes, up to 2 hours.
Preheat a clean, lightly oiled grill on high heat. Place the spiced fish, flesh-side down, on the hot grill. Fight the urge to fiddle with it, and do not move it for 3 to 5 minutes, or until you see that the fish is opaque. Carefully using two spatulas to support the fragile fillet, flip the fish so that it is skin-side down on the grill. Cook until fish flakes slightly when pressed, about 5 to 7 additional minutes.
Transfer the grilled fish to a fresh plate, and set aside to allow it to cool just slightly. Transfer slightly-cooled fish to a serving platter. Shred the fillet with a fork into bite-size pieces, and garnish the platter with lime wedges and cilantro sprigs.
Serve immediately while fish is hot.
To turn up the heat use Chili Powder, Hot in place of Chili Powder, Medium in this recipe.