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Tumeric Spiced Monkfish with Coconut Mint Chutney


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

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.

Yield: 4 servings

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

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

Yield: 4 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.