*  Exported from  MasterCook II  *

                  Coconut Baked Fish with Chutney Sauce

Recipe By     : Michele Porter, Carpinteria, CA (Lauretta Nagel)
Serving Size  : 2    Preparation Time :0:45
Categories    : Fish & Shellfish                 Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    Oil
     1/2  Cup           Butter
   3      Tablespoons   Orange Juice
   2      Tablespoons   Lemon Juice
     1/2  Teaspoon      Garlic Powder
   2      Teaspoons     Ginger Powder
   1      Cup           Bread Crumbs
   1      Cup           Unsweetened Coconut
 450      Grams         Cod Fillets -- (1 pound)
                        ** Sauce **
     1/2  Cup           Yogurt
     1/4  Cup           Fruit Chutney
   1      Tablespoon    Lemon Juice
   1      Teaspoon      Curry Powder

1)  Heat oven to 220° C (425° F).

2)  Pour oil into a baking pan large enough to hold all of the fish filllets and tilt pan to coat evenly (alternatively, spray pan with Pam or cooking oil spray).

3)  In a shallow bowl, mix butter, orange juice, lemon juice, garlic powder and ginger.  Salt and pepper to taste, if desired.

4)  In another shallow bowl, combine the coconut and bread crumbs.

5)  Dip fish in butter mixture and coat with the bread crumb mixture.

6)  Bake for 5 minutes, then turn fillets over and sprinkle with the remaining mixture.  Bake an additional 10-15 minutes until fish is golden brown and flakes easily.

7)  Mix all sauce ingredients.

8)  Serve sauce over fish fillets and garnish with lemon and parsley.
 

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NOTES : The original recipe called for 2 teaspoons of garlic powder and 2 teaspoons of red pepper flakes, to be mixed with the butter, OJ and LJ.  I reduced the garlic powder and I omitted the red pepper flakes so that my kids could eat it.