Recipe courtesy of Bobby Flay

Turmeric Spiced Monkfish with Coconut-Mint Chutney

Name: Turmeric Spiced Monkfish with Coconut-Mint Chutney
Yield: 4 servings
Ingredients: 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; 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

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Level: Easy

Yield: 4 servings

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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

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

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: Combine all ingredients together in a medium bowl and refrigerate for 1 hour. Serve at room temperature.