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.Servings: