Ingredients

1 1/2 pounds fresh fish, tuna, shark, swordfish, marlin, etc.
1/2 teaspoon cumin
1/2 teaspoon fresh ginger, chopped
Pinch of cinnamon
4 cloves garlic, finely chopped
1 red onion, thinly sliced
1 1/2 tablespoons cilantro, chopped
Fresh green or red chilies to taste
1/2 teaspoon salt
1/4 cup white wine or stock
1/4 cup white wine vinegar
1/2 cup lime juice
1/4 cup water
1/4 cup olive oil

Directions

Grill or saute fish over high heat until rare; remove from heat.

Combine the remaining ingredients except onion, chili and cilantro; bring to a boil. Cook 2 minutes; adjust salt. Add onion slices and cook 1 minute. Add the chile and cilantro; remove from heat.

Pour the liquid over the fish and allow to stand for 10 minutes. Refrigerate fish for an hour or prepare by rapid method.

For rapid method, after onions are added to the sauce, lower heat and add chilies and fish to the pan. Poach until the fish is tender, about 3 minutes. Garnish with cilantro; serve hot. Makes about 6 servings.

Each serving, with tuna, contains 210 calories; 10 gm fat; 204 mg sodium; 38 mg cholesterol.