Fish Baked With Coconut
Fish Baked With Coconut
2 Cloves garlic — and, Peeled
2 Jalapeno peppers — cut in Half, seeded
1 c Coconut flakes
1/2 c Fresh cilantro leaves
1/4 c Fresh mint leaves
1 ts Cumin seed
2 tb Water
2 tb Lime juice
1/4 ts Ground turmeric
2 tb coconut oil
1 1/3 lb Whitefish fillets
Lime wedges
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 this ‘chutney’ 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.
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