2 teaspoons cumin seeds

Four 6- to 7-ounce red snapper fillets, skinned

4 tablespoons olive oil

1 large onion, sliced

1/8 teaspoon cinnamon

4 garlic cloves, sliced thin

1 1/2 pounds plum tomatoes, cut into chunks

Two 3-inch strips fresh lemon zest

1/4 cup dry white wine

1/4 cup fresh orange juice

2 tbsps chopped parsley

Two 7-inch-long zucchini (each about 1/2 pound)

Garnish: chopped parsley

In a small dry heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, being careful not to burn them, and cool.

Put 3 tbsps of oil in a heavy skillet and cook onion over moderate heat, stirring, 5 minutes, or until softened and slightly golden.

Stir in seeds, cinnamon, and garlic and cook, stirring, 1 minute. Add tomatoes and zest and cook, stirring, 5 minutes or until tomatoes are slightly softened. Stir in wine and cook, stirring, until most of liquid is evaporated. Stir in orange juice, parsley, and salt and pepper to taste. Simmer, covered for 10-15 minutes.

Pat fillets dry. Brush with oil and sprinkle with salt and pepper. Slice zucchini lengthwise and brush with oil. While sauce simmers, grill fish and zucchini until done.

Remove sauce from heat and remove zest.

Place fish and zucchini on plates. Spoon sauce to cover and sprinkle with fresh chopped parsley.