1/4 c. cumin seeds
1 c. fresh orange juice
1 tbsp. dark brown sugar
4 (3/4" thick) fillets of blue fin tuna, yellowtail or mackerel
1/4 c. virgin olive oil
1 orange, thinly sliced for garnish (opt.)
Parsley sprigs for garnish (opt.)

1. In small dry heavy gauge skillet, toast cumin seeds over medium heat about 2 minutes, or until fragrance is released. Shake skillet from time to time to keep seeds from scorching. Grind seeds with mortar and pestle or place between 2 sheets of wax paper and crush with rolling pin.

2. For sauce, combine juice, cumin and sugar in small saucepan. Bring to a boil over high heat and reduce sauce to 1/2 cup, about 5 minutes.

3. Preheat broiler.

4. Wipe tuna fillets with damp paper towels. Place fillets in broiling pan and brush them on both sides with olive oil.

5. Broil 4" to 5" from heating element, 3 to 4 minutes per side.

6. While fillets are broiling, warm serving platter under hot running water.

7. Just before fillets are done, dry platter. With metal spatula, transfer fillets to warm platter and top each with sauce. Garnish platter with orange slices and parsley sprigs, if desired.