~ Fish baked in coconut chutney Recipe ~

 
                       FISH BAKED IN COCONUT CHUTNEY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Cloves garlic -- peeled and
                         Chopped
    2                    Jalapeno peppers -- cut in
                         Half, seeded
                         -
    1       c            Coconut flakes
      1/2   c            Fresh cilantro leaves
      1/4   c            Fresh mint leaves
    1       t            Cumin seed
    2       tb           Water
    2       tb           Lime juice
      1/4   ts           Ground turmeric
    2       tb           Canola oil
    1 1/3   lb           Whitefish fillets
                         Lime wedges
                         And chopped
 
   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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