Spiced grilled fish

Name: Spiced grilled fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 tsp (5 ml) coriander seeds; 1 tsp (5 ml) fennel seeds; 1 tsp (5 ml) cumin seeds; 1 tsp (5 ml) mustard seeds; ½ tsp (2.5 ml) crushed cayenne pepper; ½ tsp (2.5 ml) ground turmeric; ½ tsp (2.5 ml) coarse salt; 4 whole snapper cleaned, scaled, 300 to 400 g (10 to 13 oz) each; 2 good handfuls fresh cilantro + some for serving; Olive oil; 2 limes cut in half; Freshly ground pepper

Preparation 10 min
Refrigeration 1 h
Cooking 20 min
Servings 4
Freezing I do not suggest

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Ingredients

1 tsp (5 ml) coriander seeds
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) mustard seeds
½ tsp (2.5 ml) crushed cayenne pepper
½ tsp (2.5 ml) ground turmeric
½ tsp (2.5 ml) coarse salt
4 whole snapper cleaned, scaled, 300 to 400 g (10 to 13 oz) each
2 good handfuls fresh cilantro + some for serving
Olive oil
2 limes cut in half
Freshly ground pepper

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Preparation

In a small skillet heated over medium temperature, put the coriander, fennel, cumin and mustard seeds, and toast for 2 to 3 minutes to bring out their aromas. Let cool.
Put the cooled toasted seeds in a mortar with the cayenne pepper, turmeric and coarse salt. Using a pestle, crush the seeds to reduce them to powder. Pepper to taste.
Generously sprinkle the inside of the fish with half of the spice mixture and fill the cavity with fresh cilantro. Lightly oil the outside of the fish and sprinkle the skin with the remaining spices. Reserve in the fridge for 1 hour.
Preheat the barbecue to high heat.
When ready to cook the fish, lower the intensity to medium heat on only one side of the BBQ. Lightly oil the grate on that side and place the fish on it. Cook for about 15 minutes or until the fish flesh is well cooked and flakes easily with a fork. Do not flip or move the fish during cooking. Remove the snapper from the barbecue using a large metal spatula gently.
About 5 minutes before the end of cooking, add the limes flesh-side down on the grate and cook until colored. Serve the fish with the grilled limes and a good handful of fresh cilantro.