Recipe - Peppery Coconut Baked Fish With Chutney Sauce

3 tablespoon Oil
One half cup Butter, melted
3 tablespoon Orange juice
2 tablespoon Lemon juice
2 teaspoon Garlic powder
2 teaspoon Ginger
2 teaspoon Crushed red pepper flakes
1 cup Plain bread crumbs
1 One half cup Unsweetened coconut
8 6 ounce fish fillets (red
Snapper, bass, turbot, or
Orange roughy)

FOR SAUCE
One half cup Mayonnaise
One fourth cup Chutney (like mango)
1 tablespoon Lemon juice
1 teaspoon 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 1015 minutes or until fish is golden brown and flakes easily.
Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and
parsley.

Variation: 1One half 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 :)
Posted to MMRecipes Digest V3 #299

Date: Thu, 31 Oct 1996 20:44:51 0600

From: jessann doe jessann@texas.net