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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Instructions

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