Grilled Scarlet Snapper

4 ea. 6-8 oz. filets of snapper (boned and scaled)
1T.   oregano leaves, chopped                     
½ t.   cumin, ground                       
1t.    parsley, chopped                                 
1t.   kosher salt
2t.   lime juice
2T.  olive oil

Pat filets dry. Score skin. Mix together remaining ingredients and coat fish for ½ hour.  Grill flesh side first then skin approx. 2 min. per side.

Chef Richard’s Recipe