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How To make Fish Baked In Coconut Chutney


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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