Place water, oil, cumin, and southwest seasoning in a freezer bag or container. Mix to combine. Add fish fillets.
Seal, label and freeze.
Thaw in refrigerator. Add lime juice to marinade 30 to 60 minutes before cooking.
Heat grill to medium high heat (about 425 degrees). Place fish on a piece of aluminum foil. Place on grill and cook for 10 to 12 minutes or until fish flakes easily.
Preheat oven to 425 minutes. Line baking sheet with aluminum foil. Place fish on foil. Bake for 10 to 12 minutes or until fish flakes easily.
I served the fish on flour tortillas with cheddar cheese, salsa, tomatoes, lettuce. You may also like sour cream, guacamole, onions, or fresh lime slices.
Nutritional Info: (fish only - no toppings)
Per Serving: 126 Calories; 4g Fat (32.2% calories from fat); 20g Protein; 1g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 243mg Sodium.
Exchanges: 2 1/2 Lean Meat; 1/2 Fat.