Boneless, skinless lingcod fillets/Boned and skinned rockfish fillets
2 Pound, skinned (905 Gram, Each About 1 Inch Thick)
In a blender or food processor, whirl the 1/2 cup (120 ml) mint, cilantro, lemon juice, chile, garlic, cumin, and 1 tablespoon water until smooth.
Stir in coconut and set aside.
Rinse fish and pat dry.
Cut into 6 equal-size pieces.
Arrange on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in thickest part (about 10 minutes; cut to test).
Using spatula, transfer fish to a platter or individual plates and top with mint mixture.
Garnish with mint sprigs.
Season to taste with salt.