Fish Baked In Coconut Chutney

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.

Cooking Method: Baking

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 250

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

2 Cloves Garlic -- peeled
2 Jalapeno peppers chopped, seeded
1 Cup Coconut flakes
1/2 Cup Fresh cilantro leaves
1/4 Cup Fresh mint leaves
1 Teaspoon Cumin seed
2 Tablespoons Water
2 Tablespoons Lime juice
1/4 Teaspoon Ground turmeric
2 Tablespoons Canola oil
1.33 Pounds Whitefish fillets
4 Wedges Lime

Directions

1
Preheat oven to 450 degrees F (230 degrees C).
2
In a food processor or blender, finely chop the garlic and jalapeno peppers.
3
Add the coconut flakes, cilantro, mint, cumin seeds, water, and lime juice to the processor.
4
Pulse until blended into a coarse paste, but do not over-process into a smooth sauce.
5
Transfer the chutney to a bowl and set aside.
6
In a small bowl, whisk together the canola oil and ground turmeric.
7
Line a baking pan with foil and place the fish fillets inside.
8
Brush the fish fillets evenly with the oil and turmeric mixture.
9
Spoon a generous amount of the coconut chutney over each piece of fish, reserving a few tablespoons for serving.
10
Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
11
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.

Keywords: baked fish, coconut chutney, indian fish, whitefish, cilantro, mint, jalapeno, turmeric, lime, seafood dinner, easy fish recipe, coconut sauce, spicy fish

Read it online: https://www.chefs-mate.com/recipe/fish-baked-in-coconut-chutney/