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Zippy Coconut Baked Fish

 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
8 ServingsPrep: 20 min. Bake: 15 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

  • Preheat oven to 425°. 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 15x10x1-in. baking pan coated with cooking
  • spray.
  • Bake 15-20 minutes or until fish flakes easily with a fork.

2 of 2

Zippy Coconut Baked Fish (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.