preparation
Make a marinade by mixing 2 tablespoons oil, ginger, cumin, coriander, salt and cayenne together in large shallow bowl. Add fish and marinate in the refrigerator for no more than 30 minutes. Meanwhile, build a single-level fire. Set grill rack in place. Cover grill with lid and let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels. If using a gas grill, preheat grill by turning all burners to high and closing lid until very hot, about 15 minutes. Place fillets skin side down on grill grate; grill until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. (If using a gas grill, cook with lid down for 3 to 4 minutes per side.) Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with the tip of a paring knife, about 3 to 4 minutes. Transfer to platter and serve with chutney. Makes 4 servings. Mango Chutney: Peel, pit and cut a large mango into 1/2-inch dice. Combine mango with 3 tablespoons lemon juice and 1 tablespoon chopped fresh cilantro leaves. Variations: Prepare a different marinade for the salmon and omit the chutney. |