1 lb. wild-caught salmon, swordfish, tuna, mahi-mahi, halibut,
grouper, cod, haddock (use individual filets or cut large filets
into 4 portions)
1 tsp. ground cinnamon
1 tsp. cumin
1 tsp. ground allspice
1 tsp. ground ginger
1 tsp. onion powder
1 tsp. Himalayan sea salt
1 tsp. smoked paprika
¼ tsp. cayenne pepper
¼ tsp. dried thyme
2 Tbsp. avocado, macadamia nut or grapeseed oil
1-1/2 oz. fresh lime juice
In a small mixing bowl, whisk together spices, oil and lime juice. Place fish onto a flat, glass pyrex dish (or 1-gallon ziplock bag). Pour marinade over fish, evenly coating each piece. For the most flavor, marinade at least 2-4 hours (but can be done in ½ hour).
Preheat grill or preheat oven to 375°F. Grill fish approximately 4 minutes per side or until firm in the middle, flipping once.
For broiling, place fish on a foil-lined baking sheet, about 5-6” from the heat. Broil approximately 5-6 minutes per ½ inch of thickness or until fish is opaque and flakes easily with a fork.
If using the oven, place fish on a foil-lined baking sheet and bake approximately 15-20 minutes or until firm in the middle and flakes easily with a fork.
This marinade is great for chicken, as well.