Lingcod with Mint Relish
|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)|
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.