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Add a photoServings: 4
Ingredients
- 2 x Cloves garlic -- peeled and Minced
- 2 x Jalapeno peppers -- cut in Half, seeded
- 1 c. Coconut flakes
- 1/2 c. Fresh cilantro leaves
- 1/4 c. Fresh mint leaves
- 1 tsp Cumin seed
- 2 Tbsp. Water
- 2 Tbsp. Lime juice
- 1/4 tsp Grnd turmeric
- 2 Tbsp. Canola oil
- 1 1/3 lb Whitefish fillets Lime wedges And minced
Directions
- In a food processor or possibly blender, finely chop the garlic and jalapeno. Add in 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 mix. Spoon some of the chutney on each piece of fish, reserving a couple of Tbsp.. Bake in a preheated 450-degree oven 12 min per inch of thickness of fish.
- Serve with remaining chutney spooned on top, and lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 105 | 39% |
| Total Fat 12.1g | 15% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.03g | |
| Cholesterol 50mg | 17% |
| Sodium 1546mg | 64% |
| Potassium 737mg | 21% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.04g | 1% |
| Protein 36.15g | 58% |
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