In a mini food processor blend the walnuts, cilantro, basil, garlic, lemon juice and olive oil to create the pesto, set aside.
Heat a clean, oiled grill or a non stick pan or cast iron pan. We used our EVO Flattop Grill.
Brush the flesh side of the skin with mayo and sprinkle with the mixed cumin and coriander and salt and pepper to taste.
Grill the fish starting flesh side down until it forms a nice crust and can be easily turned. Continue grilling on the skin side as you rub the pesto over the top. Grilling time will depend on the thickness of your fish and grill, so watch it.
We enjoyed this simply wrapped in lettuce leaves from our garden topped with extra pesto, sliced avocados and a squirt lime.
It would be great served with a beautiful salad or any side.