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| Fish Baked In Coconut Chutney Recipe |
Category: Ethnic
Rating:
N/A
Servings: 4
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Ingredients
2 cloves garlic -- peeled and
1 chopped
2 jalapeno peppers -- cut in
1 half, seeded
1 cup coconut flakes
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 teaspoon cumin seed
2 tablespoon water
2 tablespoon lime juice
1/4 teaspoon ground turmeric
2 tablespoon canola oil
1 1/3 lb whitefish fillets
1 lime wedges
1 and chopped
Cooking 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
ethnic,fishandse
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