Turmeric Spiced Monkfish with Coconut-Mint Chutney

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  • Level: Easy
  • Yield: 4 servings
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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


  1. 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;
  2. Coconut-Mint Chutney: Combine all ingredients together in a medium bowl and refrigerate for 1 hour. Serve at room temperature.