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Fish, Coconut Crusted w/Chutney Sauce (D)
Source: Chef2Chef newsletter
Serves: 8

3 tbsp. oil
1/2 cup butter, melted
3 tbsp. orange juice
2 tbsp. lemon juice
2 tsp. garlic powder
2 tsp. ginger
2 tsp. crushed red pepper flakes
1 cup plain bread crumbs
1-1/2 cups unsweetened coconut
Salt, to taste (optional)
Pepper, to taste (optional)
8 6-ounce fish fillets (red snapper, bass, turbot, or orange roughy)

Chutney Sauce:
1/2 cup mayonnaise
1/4 cup chutney (like mango)
1 tbsp. lemon juice
1 tsp. curry powder

Heat oven to 425°F. Pour oil into a 9"x13" 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. Add 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. Turn fillets over, sprinkle with remaining mixture. Bake an additional 10 to 15 minutes or until fish is golden brown and flakes easily.

Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and parsley.

Poster's Notes:
This recipe came from the Chef2Chef newsletter. It looked easy and different. I'm sure a mango or peach salsa could be substituted for the chutney if desired.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A