Grilled Snapper With Mint Relish
|Fresh mint leaves||1⁄4 Cup (4 tbs), lightly packed|
|Cilantro leaves||1⁄4 Cup (4 tbs), lightly packed|
|Lemon juice||2 Tablespoon|
|Fresh jalapeno||1 Small|
|Garlic||1 Clove (5 gm)|
|Ground cumin||1⁄4 Teaspoon|
|Sweetened shredded coconut||1⁄4 Cup (4 tbs)|
|Boneless skinless red snapper fillets/Rockfish fillets||16 Ounce (2 Pieces, 8 Ounce Each)|
In a blender or food processor, whirl mint, cilantro, lemon juice, water, chile, garlic, and cumin until herbs are finely minced.
Stir in coconut and set aside.
Rinse fish, pat dry, and place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook until edges of fish begin to turn opaque; then slide a wide spatula beneath fillets and turn them over.
Continue to cook until fish is opaque but still moist in thickest part; cut to test (total cooking time will be 8 to 12 minutes).
With spatula, transfer fish to 2 dinner plates; top with mint-cilantro mixture.