Fish baked in coconut chutney
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves garlic -- peeled and | |
| Chopped | ||
| 2 | Jalapeno peppers -- cut in | |
| Half, seeded | ||
| 1 | cup | Coconut flakes |
| ½ | cup | Fresh cilantro leaves |
| ¼ | cup | Fresh mint leaves |
| 1 | teaspoon | Cumin seed |
| 2 | tablespoons | Water |
| 2 | tablespoons | Lime juice |
| ¼ | teaspoon | Ground turmeric |
| 2 | tablespoons | Canola oil |
| 1⅓ | pounds | Whitefish fillets |
| Lime wedges | ||
| And chopped | ||
Directions
-
In a food processor or blender, finely chop the garlic and jalapeno.
Add the coconut, cilantro, mint, cumin seed, water and lime juice.
Process just to blend. Transfer to a bowl. Combine the oil and turmeric. Place the fish in a foil-lined baking pan and brush with the oil mixture. Spoon some of the chutney on each piece of fish, reserving a couple of tablespoons. Bake in a preheated 450-degree oven 12 minutes per inch of thickness of fish. Serve with remaining chutney spooned on top, and lime wedges. Recipe By : Dave DeWitt and Arthur J. Pais
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