Pinch of cumin, curry powder, ground coriander and salt Toss all ingredients together until blended and keep at room temperature. Take fish and season with sea salt or iodized salt and dribble with extra virgin olive oil. Sprinkle fish with fresh thyme and then place on medium hot grill. Grill swordfish three minutes a side and salmon slightly longer. Leave skin on salmon while cooking.
Fish is done when it is flaky.
Remove fish and place on plate. Ladle Island Salsa over fish and serve. If you don't feel like serving a fruity salsa, Jason shared two other sauces that are excellent with grilled seafood. Drizzle over cooked fish. Heat, but do not brown garlic, add dash of white wine and lemon.