Peppery coconut baked fish with chutney sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Peppery coconut baked fish with chutney sauce
  Coconut    Fish    Chutney    Sauces  
Last updated 6/12/2012 12:50:28 AM. Recipe ID 11911. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Peppery coconut baked fish with chutney sauce
 Categories: Fish, Jaw, Main dish
      Yield: 8 Servings
 
      3 tb Oil
    1/2 c  Butter, melted
      3 tb Orange juice
      2 tb Lemon juice
      2 ts Garlic powder
      2 ts Ginger
      2 ts Crushed red pepper flakes
      1 c  Plain bread crumbs
  1 1/2 c  Unsweetened coconut
      8    6 oz fish fillets (red
           Snapper, bass, turbot, or
           Orange roughy)

MMMMM-------------------------FOR SAUCE------------------------------
    1/2 c  Mayonnaise
    1/4 c  Chutney (like mango)
      1 tb Lemon juice
      1 ts Curry powder
 
  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 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 "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 don't have
  chutney, add extra lemon juice...it turns out fine.
  
  typed by jessann :)
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 11911 (Apr 03, 2005)

[an error occurred while processing this directive]