Peppery Coconut Baked Fish with Chutney Sauce

Directions

Heat oven to 425 degrees and pour oil into 13×9 baking pan (or spray with cooking oil); 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℉ (220℃) for 5 minutes.

Turn fillets over; sprinkle with remaining mixture.

Bake an additional 10 to 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: 1½ 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 teaspoon of coconut extract if you don’t have coconut.

Put the butterflied shrimp in the butter mixture and transfer to plain bread crumbs and toss to coat.

Turn shrimp into a inchPam inch 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 don’t have chutney, add extra lemon juice, it turns out fine.