Turmeric Spiced Monkfish With Coconut-Mint Chutney

Recipe Ingredients

		Monkfish
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 teaspoon	2.5ml	Turmeric
1 1/2 lbs	681g / 24oz	Monkfish fillets
		Coconut Mint Chutney
1 cup	93g / 3.3oz	Shredded unsweetened coconut
1/2 cup	118ml	Plain yogurt
1/3 cup	48g / 1.7oz	Finely-chopped fresh mint
2		Garlic cloves - finely chopped
1/2 teaspoon	2.5ml	Paprika
1 teaspoon	5ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Ground coriander
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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. Serve with Coconut-Mint Chutney.

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

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A37) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.