Turmeric Spiced Monkfish with Coconut-Mint Chutney

• 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

1. Whisk together all ingredients in a medium shallow baking dish.
2. Add monkfish and turn to coat.
3. Refrigerate for 1 hour.
4. Preheat grill.
5. Grill for 7 to 8 minutes on each side or until cooked through
6. Combine all ingredients together in a medium bowl and refrigerate for 1 hour.
7. Serve at room temperature.
8. Yield: 4 servings

lemon juice, olive oil, cumin, cayenne pepper, turmeric, monkfish fillets, coconut, plain yogurt, fresh mint, garlic, paprika, lemon juice, ground coriander, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/turmeric-spiced-monkfish-with-coconut-mint-chutney-recipe.html (may not work)