In a mini food processor blend the walnuts, cilantro, basil, garlic, lemon juice and olive oil to create the pesto, set aside.
Heat and oil the Evo grill to medium.
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.
