Turmeric Spiced Monkfish with Coconut-Mint Chutney

Deselect All

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

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