Name: Peppery Coconut Baked Fish with Chutney Sauce
Ingredients: 3 tb Oil; 1/2 c Butter, melted; 3 tb Orange juice; 2 tb Lemon juice; 2 ts Garlic powder; 2 ts Ginger; 2 ts 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); 1/2 c Mayonnaise; 1/4 c Chutney (like mango); 1 tb Lemon juice; 1 ts Curry powder

The church used to be a lightning bolt, now it's a cruise ship. We are not marching to Zion – we are sailing there with ease. In the apostolic church it says they were all amazed – and now in our churches everybody wants to be amused. The church began in the upper room with a bunch of men agonizing, and it's ending in the supper room with a bunch of people organizing. We mistake rattle for revival, and commotion for creation, and action for unction.

Leonard Ravenhill

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Jaw, Main dish	8	Servings

INGREDIENTS

3	tb	Oil
1/2	c	Butter, melted
3	tb	Orange juice
2	tb	Lemon juice
2	ts	Garlic powder
2	ts	Ginger
2	ts	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)
1/2	c	Mayonnaise
1/4	c	Chutney (like mango)
1	tb	Lemon juice
1	ts	Curry powder

INSTRUCTIONS

FOR SAUCE
Heat over 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. Turn fillets over; sprinkle with remaining mixture. 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.
Variation: 1-1/2 lbs of peeled, deveined, butterflied shrimp can be
substituted. Combine the butter, orange juice, lemon juice, garlic powder,
ginger and pepper flakes in a bowl. Add 1 tsp of coconut extract if you
don't have coconut. Put the butterflied shrimp in the butter mixture and
transfer to plain bread crumbs and toss to coat. Turn shrimp into a "Pam"
sprayed pan, separating the ones that "hunked" together, then into the 425
oven for 5 minutes...flip with a spatula and another 10 minutes in the
oven. If you don't have chutney, add extra lemon juice...it turns out fine.
typed by jessann :)
Posted to MM-Recipes Digest V3 #299
Date: Thu, 31 Oct 1996 20:44:51 -0600
From: jessann doe <jessann@texas.net>

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