Recipe - Fish Baked In Coconut Chutney

2 Cloves garlic peeled and
Chopped
2 Jalapeno peppers cut in
Half, seeded

1 cup Coconut flakes
One half cup Fresh cilantro leaves
One fourth cup Fresh mint leaves
1 teaspoon Cumin seed
2 tablespoon Water
2 tablespoon Lime juice
One fourth teaspoon Ground turmeric
2 tablespoon Canola oil
1 1/3 pound Whitefish fillets
Lime wedges
And chopped

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 foillined 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 450degree oven 12 minutes per inch of thickness of fish.
Serve with remaining chutney spooned on top, and lime wedges. Recipe By
: Dave DeWitt and Arthur J. Pais

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini