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Fish Baked In Coconut Chutney

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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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