The Latin name for the herb in question is Coriandrum sativum. So, as you can easily see, this is where the word "coriander" is derived from. In turn, the word "cilantro" is the Spanish translation of this word (coriander).

Grilled Branzino with Cilantro-Mint Relish 11 Italian Classics You Can Master Ingredients 4 SERVINGS ½ cup finely chopped fresh cilantro ¼ cup fresh lime juice 1 tsp. grated peeled ginger 1 tsp. sugar ½ cup finely chopped fresh mint plus 4 sprigs for stuffing 2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided ⅓ cup plus 1 Tbsp. vegetable oil Kosher salt 1/4 small white onion, finely chopped 2 whole branzino or small red snapper, cleaned 1 lime, thinly sliced Preparation Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and ⅓ cup oil in a medium bowl; season with salt. Set relish aside. Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 Tbsp. oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish. DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill. Recipe by Dawn Perry Photograph by Gentl Hyers See More CHILECILANTROFISHGINGERHOT PEPPERLIMEMINTSUMMERDINNER Nutritional Content Calories (kcal) 390 Fat (g) 24 Saturated Fat (g) 3.5