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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This fish dish bakes in minutes. The flavors blend well, and the chutney adds a zest to the dipping sauce. Patricia Schmeling Ingredients:
1/3 cup butter, melted |
3 tablespoons orange juice |
2 tablespoons lemon juice |
2 teaspoons garlic powder |
2 teaspoons ground ginger |
1 to 2 teaspoons crushed red pepper flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 cups flaked coconut |
1 cup dry bread crumbs |
8 red snapper, bass or turbot fillets (6 ounces each) |
chutney sauce: |
1/2 cup mayonnaise |
1/4 cup mango chutney |
1 tablespoon lemon juice |
1 teaspoon curry powder |
Directions:
1. In a shallow bowl, combine the first eight ingredients. In another shallow bowl, combine coconut and bread crumbs. Dip fillets in butter mixture, then coat with coconut mixture. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
2. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish. Yield: 8 servings.
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