| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Ethnic, Fish and se | 4 | Servings | |
INGREDIENTS
| 2 | Cloves garlic, peeled and | |
| Chopped | ||
| 2 | Jalapeno peppers, cut in | |
| Half, seeded | ||
| 1 | c | Coconut flakes |
| 1/2 | c | Fresh cilantro leaves |
| 1/4 | c | Fresh mint leaves |
| 1 | t | Cumin seed |
| 2 | T | Water |
| 2 | T | Lime juice |
| 1/4 | t | Ground turmeric |
| 2 | T | Canola oil |
| 1 1/3 | lb | Whitefish fillets |
| Lime wedges | ||
| And chopped |
INSTRUCTIONS
In a food processor or blender, finely chop the garlic and jalapeno. Add the coconut, cilantro, mint, cumin seed, water and lime juice. Process just to blend. Transfer to a bowl. Combine the oil and turmeric. Place the fish in a foil-lined baking pan and brush with the oil mixture. Spoon some of the chutney on each piece of fish, reserving a couple of tablespoons. Bake in a preheated 450-degree oven 12 minutes per inch of thickness of fish. Serve with remaining chutney spooned on top, and lime wedges. Recipe By : Dave DeWitt and Arthur J. Pais From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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