Fish Baked in Coconut Chutney
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
peeled, chopped |
|
| 2 | each |
jalapeño pepper
cut in half, seeded |
*
|
| 1 | cup |
coconut, shredded (desiccated)
|
*
|
| ½ | cup |
cilantro
fresh |
|
| ¼ | cup |
mint leaves
fresh |
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
lime juice
|
|
| ¼ | teaspoon |
turmeric
ground |
|
| 2 | tablespoons |
canola oil
|
|
| 1 ⅓ | pounds |
whitefish
fillets |
* |
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
peeled, chopped |
|
| 2 | each |
jalapeño pepper
cut in half, seeded |
*
|
| 237 | ml |
coconut, shredded (desiccated)
|
*
|
| 118 | ml |
cilantro
fresh |
|
| 59 | ml |
mint leaves
fresh |
*
|
| 5 | ml |
cumin seeds
|
|
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
lime juice
|
|
| 1.3 | ml |
turmeric
ground |
|
| 3E+1 | ml |
canola oil
|
|
| 604.8 | g |
whitefish
fillets |
* |
| 1 | each |
limes
cut into wedges |
|
Directions
In 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.
