Try this Fish Baked in Coconut Chutney recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 378 | ||
Calories from Fat: 199 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 90.5mg | 28 % | |
Sodium 142.2mg | 5 % | |
Potassium 669.8mg | 18 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 11.8g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 378
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