Ingredients
Monkfish:
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 1/2 pounds monkfish fillets
Directions
Whisk together all ingredients in a medium shallow baking dish. Add monkfish and turn to coat. Refrigerate for 1 hour. Preheat grill. Grill for 7 to 8 minutes on each side or until cooked through
Coconut-Mint Chutney:
- 1 cup shredded unsweetened coconut
- 1/2 cup plain yogurt
- 1/3 cup finely chopped fresh mint
- 2 cloves garlic, finely chopped
- 1/2 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground coriander
- Salt and freshly ground pepper
Combine all ingredients together in a medium bowl and refrigerate for 1 hour. Serve at room temperature.
Yield: 4 servings
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review