1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Finely shred lime peel. Peel, section and chop lime; set aside. In a small bowl combine lime pel, the 1/4 tsp. salt and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub with your fingers.

2. Arrange medium-hot coals around drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.

3. Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 tsp. salt. Serve with grilled fish.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Note: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.