Fish Baked In Coconut Chutney
Description
This vibrant dish features firm white fish fillets baked in a rich, aromatic coconut chutney that blends sweet shredded coconut with fresh cilantro, mint, and a kick of jalapeo. The sauce offers a perfect balance of creamy texture and bright citrus notes from fresh lime juice, while ground turmeric adds a warm, earthy depth. Ideal for a quick yet elegant weeknight dinner or a light summer meal, it pairs beautifully with steamed rice or naan bread. The combination of baked fish and fresh herbs creates a dish that is both comforting and refreshing, making it a reliable favorite for home cooks looking to elevate simple ingredients into something special.Ingredients
Directions
-
Preheat oven to 450 degrees F (230 degrees C).
-
In a food processor or blender, finely chop the garlic and jalapeno peppers.
-
Add the coconut flakes, cilantro, mint, cumin seeds, water, and lime juice to the processor.
-
Pulse until blended into a coarse paste, but do not over-process into a smooth sauce.
-
Transfer the chutney to a bowl and set aside.
-
In a small bowl, whisk together the canola oil and ground turmeric.
-
Line a baking pan with foil and place the fish fillets inside.
-
Brush the fish fillets evenly with the oil and turmeric mixture.
-
Spoon a generous amount of the coconut chutney over each piece of fish, reserving a few tablespoons for serving.
-
Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
-
Remove from oven and serve immediately, topping with the reserved chutney and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 45mg15%
- Sodium 150mg7%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days. The chutney can be stored separately for up to 5 days.
Substitutions: You can use any firm white fish such as cod, halibut, or snapper. For a dairy-free version, ensure no butter is used if adapting from other recipes; this recipe is naturally dairy-free.
Variations: Add a pinch of cayenne pepper to the oil mixture for extra heat. You can also garnish with toasted coconut flakes or chopped peanuts for added crunch.
Cooking Tip: Adjust baking time based on the thickness of the fish fillets. Thinner fillets may cook faster, so check for doneness by flaking with a fork.
