Cuban Grilled Pampano

INGREDIENTS:

• Two 6 ounce Pampano Filets
• Juice From 1 Lime
• Juice from 1 Orange
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 table spoon butter
• Cilantro for garnish

INSTRUCTIONS:

1. Season fish with salt and pepper. Drizzle with olive oil. 
2. Grill fish (skin side up first) for 3 minutes. Flip to skin side down, and grill another 3 minutes.
3. Combine orange and lime juice, cayenne pepper and cumin in small bowl. 
4. Spoon juice mixture over fish. 
5. Top each filet with 1/2 table spoon butter. 
6. Garnish with cilantro