Title: Fish Baked in Coconut Chutney
Categories: Ethnic, Fish and se
Yield: 4 Servings

2 Cloves garlic -- peeled and
Chopped
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 Canola oil
1 1/3 lb 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 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. Recipe By
: Dave DeWitt and Arthur J. Pais

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