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Name: Peppery Coconut Baked Fish with Chutney Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Curry powder; 8 6 oz fish fillets (red; 1/2 c Mayonnaise; Orange roughy); 1/2 c Butter melted; 3 tb Orange juice; 1 tb Lemon juice; 1 1/2 c Unsweetened coconut; 1/4 c Chutney (like mango); 2 tb Lemon juice; 2 ts Crushed red pepper flakes; 2 ts Garlic powder; 2 ts Ginger; 1 c Plain bread crumbs; Snapper, bass, turbot, or; 3 tb Vegetable oil

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INGREDIENTS

1 ts Curry powder
8 6 oz fish fillets (red
1/2 c Mayonnaise
Orange roughy)
1/2 c Butter ; melted
3 tb Orange juice
1 tb Lemon juice
1 1/2 c Unsweetened coconut
1/4 c Chutney (like mango)
2 tb Lemon juice
2 ts Crushed red pepper flakes
2 ts Garlic powder
2 ts Ginger
1 c Plain bread crumbs
Snapper, bass, turbot, or
FOR SAUCE
3 tb Vegetable oil

Servings

INSTRUCTIONS

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

NOTES

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Peppery Coconut Baked Fish with Chutney Sauce

1 ts Curry powder
8 6 oz fish fillets (red
1/2 c Mayonnaise
 Orange roughy)
1/2 c Butter melted
3 tb Orange juice
1 tb Lemon juice
1 1/2 c Unsweetened coconut
1/4 c Chutney (like mango)
2 tb Lemon juice
2 ts Crushed red pepper flakes
2 ts Garlic powder
2 ts Ginger
1 c Plain bread crumbs
 Snapper, bass, turbot, or
 FOR SAUCE
3 tb Vegetable oil

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 <jessann@texas.net>

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 8 Servings

Calories: 460
Calories from Fat: 381 (83%)

Amt Per Serving		% DV

	Total Fat 42.4g	57 %
	Saturated Fat 24.3g	121 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 7.1g
Cholesterol 38.1mg		12 %
Sodium 352.5mg		12 %
Potassium 212.2mg		6 %
Total Carbohydrate 21g		6 %
	Dietary Fiber 5g	20 %
	Sugars, other 16g
Protein 3.4g		5 %
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.

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Calories per serving: 460

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