- Level: Easy
- Yield: 4 servings
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.
