Peppery Coconut Baked Fish With Chutney Sauce Recipe
Peppery Coconut Baked Fish With Chutney Sauce Recipe
Ingredients:
3 Tbsps of orange-flavored juice
3 Tbsps of oil
1 & 1/2 c of coconut (unsweetened)
2 tsp of garlic seasoning
2 tsp of redpepper flakes; crushed
1/2 c of melted butter
3 Tbsps of lemon-flavored juice
1/2 c mayonnaise
2 tsp of ginger
1 c of plain crumbs (bread)
8 Snappers, Turbot or orange-roughy fillets (6 ounces)
1 tsp of powdered curry
1/4 c of chutney
Instructions:
Heat oven to four hundred twenty-five degrees Fahrenheit. Grease a 13×9-inch bake pan, coat all sides evenly.
In mixing bowl, you mix juices, butter, garlic seasoning, flaked pepper, ginger, pepper and salt. In separate bowl, you combine coconuts and crumbs.
Individually dip fillets into butter mix then coat w/ crumb mix. Allow to bake for about 5 mins. Turn the fillets then sprinkle w/ remaining of the mixture. Continue baking for 10 to 15 more minutes ’til flaky and golden-brown.
Mix mayonnaise, chutney, 1 Tbsp lemon-juice and curry powder. Stir very well. Pour over cooked fillets then garnish w/ parsley and lemon. Serves 8.
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