Fish Baked in Coconut Chutney

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.