Fish Baked in Coconut Chutney

  • 2 Cloves garlic; peeled and
  • Chopped
  • 2 jalapeños peppers; cut in half, seeded
  • 1 cup Coconut flakes
  • 1/2 cup Fresh cilantro leaves
  • 1/4 cup Fresh mint leaves
  • 1 tsp Cumin seed
  • 2 Tbsp Water
  • 2 Tbsp Lime juice
  • 1/4 tsp Ground turmeric
  • 2 Tbsp Canola oil
  • 1 1/3 lbs Whitefish fillets
  • Lime wedges, chopped image placeholder

In a food processor or blender, finely chop the garlic and jalapeños. 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° F oven 12 minutes per inch of thickness of fish. Serve with remaining chutney spooned on top, and lime wedges.

Submitted by: Recipe Group Member