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Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 368
  • Fat:
  • 26 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 33 mg
  • Sodium:
  • 556 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 1 g
  • Protein:
  • 7 g

Zippy Coconut Baked Fish

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

SERVINGS

 8

CATEGORY

 Main Dish

METHOD

 Baked

PREP

 20 min.

COOK

 15 min.

TOTAL

 35 min.

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.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008