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2 Garlic Cloves, Peeled & Chopped
2 Jalapenos, Halved, Cored & Seeded
1 cup Coconut, Flaked
½ cup Cilantro, Fresh
4 tablespoon Mint, Fresh
1 teaspoon Cumin, Seeds
2 tablespoon Water
2 tablespoon Lime Juice
¼ teaspoon Turmeric, Ground
2 tablespoon Oil
1 1/3 pound Fish, White
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 fillets 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 450f oven 12 minutes per inch of thickness of fish. Serve with remaining chutney spooned on top, and lime wedges.
2 Jalapenos, Halved, Cored & Seeded
1 cup Coconut, Flaked
½ cup Cilantro, Fresh
4 tablespoon Mint, Fresh
1 teaspoon Cumin, Seeds
2 tablespoon Water
2 tablespoon Lime Juice
¼ teaspoon Turmeric, Ground
2 tablespoon Oil
1 1/3 pound Fish, White
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 fillets 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 450f oven 12 minutes per inch of thickness of fish. Serve with remaining chutney spooned on top, and lime wedges.
