Grilled Fish with Cucumber-Tomato Salsa

Yield: Makes 2 to 3 servings

Ingredients

• 1 1/2  teaspoons  ground cumin, divided
• 1/2  teaspoon  salt, divided
• 1  teaspoon  grated lime rind
• 2  tablespoons  fresh lime juice
• 1  tablespoon  olive oil
• 1  cucumber, chopped
• 1  cup  grape tomatoes, halved
• 1  green onion, thinly sliced
• 1  jalapeño, seeded and minced
• 1  tablespoon  chopped fresh mint
• 1  pound  firm mild fish fillets

Preparation

Combine 1 teaspoon cumin, 1/4 teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeño, and mint. Set aside.

Sprinkle remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender. Top with salsa, and serve.

Note: Any seafood tastes great paired with this simple cucumber-tomato relish--just buy your favorite. If you choose a thin fillet such as flounder, place on heavy-duty aluminum foil to keep the fish intact while grilling.

Wine note: Quara, a new wine brand from Argentina, offers a couple of aromatic whites that blend well with seafood dishes. The Cafayate Valley Torrontes ($10) is a big, dry white with tropical fruit notes. The bold Chardonnay ($10) has a touch of oak for a crisp finish.