Peppery Coconut Baked Fish with Chutney Sauce
Try this Peppery Coconut Baked Fish with Chutney Sauce recipe, or contribute your own. "Main dishes" and "Seafood" are two of the tags cooks chose for Peppery Coconut Baked Fish with Chutney Sauce.
Yield: 8 Servings Ready in 1 hours
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|1 tsCurry powder|
|8 6 oz fish fillets (red|
|1/2 cButter; melted|
|3 tbOrange juice|
|1 tbLemon juice|
|1 1/2 cUnsweetened coconut|
|1/4 cChutney (like mango)|
|2 tbLemon juice|
|2 tsCrushed red pepper flakes|
|3 tbVegetable oil|
|2 tsGarlic powder|
|1 cPlain bread crumbs|
|Snapper, bass, turbot, or|
Peppery Coconut Baked Fish with Chutney Sauce Preparation
Heat over to 425 degrees and pour oil into 13x9 baking pan (or spray with Pam); tilt pan to coat evenly. In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes. Salt and pepper if desired. In shallow bowl, combine coconut and bread crumbs. Dip fish in butter mixture and coat with bread crumb mixture. Bake at 425 for 5 minutes. Turn fillets over; sprinkle with remaining mixture. Bake an additional 10-15 minutes or until fish is golden brown and flakes easily. Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and parsley. Variation: 1-1/2 lbs of peeled, deveined, butterflied shrimp can be substituted. Combine the butter, orange juice, lemon juice, garlic powder, ginger and pepper flakes in a bowl. Add 1 tsp of coconut extract if you dont have coconut. Put the butterflied shrimp in the butter mixture and transfer to plain bread crumbs and toss to coat. Turn shrimp into a "Pam" sprayed pan, separating the ones that "hunked" together, then into the 425 oven for 5 minutes...flip with a spatula and another 10 minutes in the oven. If you dont have chutney, add extra lemon juice...it turns out fine. typed by jessann :) Posted to MM-Recipes Digest V3 #299 Date: Thu, 31 Oct 1996 20:44:51 -0600 From: jessann doe
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