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Lingcod With Mint Relish

Ingredients
  Fresh mint 120 Milliliter (1/2 Cup)
  Fresh cilantro 120 Milliliter (1/2 Cup)
  Lemon juice 3 Tablespoon
  Jalapeno chile 1 , seeded and chopped (Fresh)
  Garlic 1 Clove (5 gm)
  Ground cumin 1⁄2 Teaspoon
  Sweetened shredded coconut 120 Milliliter (1/2 Cup)
  Boneless, skinless lingcod fillets/Boned and skinned rockfish fillets 2 Pound, skinned (905 Gram, Each About 1 Inch Thick)
  Mint sprig 1
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Seafood
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
6

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