Mexican Mako

Directions

1. 1
   Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer.
2. 2
   Season with salt.
3. 3
   Trim the skin from the fish and cut the fish into six pieces of uniform size.
4. 4
   Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.
5. 5
   Preheat grill.
6. 6
   While the grill is preheating, peel and pit the avocado and cut it into thin slices.
7. 7
   Mix the avocado slices with the remaining lime juice.
8. 8
   Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle.
9. 9
   Brush with the marinade while grilling.
10. 10
    Serve garnished with avocado slices and fresh coriander leaves.