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 |
ts |
Cumin seed |
2 |
tb |
Water |
2 |
tb |
Lime juice |
1/4 |
ts |
Ground turmeric |
2 |
tb |
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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