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Zippy Coconut Baked Fish Recipe

This fish dish bakes in minutes. The flavors blend well, and the chutney adds a zest to the dipping sauce. —Patricia Schmeling

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Zippy Coconut Baked Fish Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

1/3 cup butter, melted
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons ground ginger
1 to 2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups flaked coconut
1 cup dry bread crumbs
8 red snapper, bass or turbot fillets (6 ounces each)
CHUTNEY SAUCE:
1/2 cup mayonnaise
1/4 cup mango chutney
1 tablespoon lemon juice
1 teaspoon curry powder

Directions

In a shallow bowl, combine the first eight ingredients. In another shallow bowl, combine coconut and bread crumbs. Dip fillets in butter mixture, then coat with coconut mixture. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish. Yield: 8 servings.

TEST KITCHEN TIP Because fish fillets vary in thickness, the baking time may vary depending on what type of fish you use.

Nutritional Facts 1 serving (1 each) equals 368 calories, 26 g fat (12 g saturated fat), 33 mg cholesterol, 556 mg sodium, 27 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Zippy Coconut Baked Fish in Test Kitchen Favorites 2004 , p163

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Zippy Coconut Baked Fish

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(1-1) of 1 reviews

Reviewed on Feb. 24, 2010 by susanmhenry@hotmail.com

I had a similar dish at a resort called Coconut Mahi-mahi. I used mahi-mahi instead of the suggested fish and it turned out great. The sauce was spicy and complimented the sweetness of the coconut. Thanks for the recipe!