Peppery Coconut Baked Fish with Chutney Sauce
Yield: 8 Servings

3 T Oil
1/2 c Butter, melted
3 T Orange juice
2 T Lemon juice
2 t Garlic powder
2 t Ginger
2 t Crushed red pepper flakes
1 c Plain bread crumbs
1 1/2 c Unsweetened coconut
8 6 oz fish fillets (red
Snapper, bass, turbot, or
Orange roughy)

FOR SAUCE
1/2 c Mayonnaise
1/4 c Chutney (like mango)
1 T Lemon juice
1 t Curry powder


Heat oven to 425 degrees and pour oil into 13x9 baking pan (or spray with Pam); tilt pan to coat evenly. In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes. Salt and pepper if desired. In shallow bowl, combine coconut and bread crumbs.

Dip fish in butter mixture and coat with bread crumb mixture. Bake at 425 for 5 minutes [I would wait a little longer before turning them over, they didn't seem crispy on that side yet]. Turn fillets over; sprinkle with remaining mixture (I would leave this out). Bake an additional 10-15 minutes or until fish is golden brown and flakes easily. Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and parsley.

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