Zippy Coconut Baked Fish Recipe

Zippy Coconut Baked Fish Recipe Rating 5

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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

Healthy Cooking

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Reviews for Zippy Coconut Baked Fish (1)

Zippy Coconut Baked Fish

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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!

 
 
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