1 Tablespoon Cumin
2 Tablespoons Lemon juice
1 Tablespoon Lime juice
salt to taste
1 Tablespoon Minced Garlic
pepper to taste
1 Tablespoon flour
1 Tablespoon distilled White Vineger
1 Tablespoon Olive Oil
In a bowl combine all the ingredients except the fish. Once everything is well mixed put in a large resealable bag with the fish as a marinade. I suggest leaving in the bag 6-8 hours turning the bag over several times and kneeding the bag so that the spices don't settle. When ready to eat grill the fish for about 8-9 minutes turning over half way through the cooking process. Broiling works as well just make sure to turn the fish over half way through the cooking process.
I used the Avocado soup previously made as a avocado base, as well as tomato, spinach (I prefer this over lettuce), the homemade salsa, a little cheese and some corn tortillas grilled so the edges are slightly burnt.
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