Fish Baked In Coconut Chutney

Ingredients

2 garlic
2 jalapeno peppers in
80 gr coconut flakes
8 gr cilantro leaves
4 gr mint leaves
2 gr cumin seed
30 ml water
30 ml lime juice
1 gr turmeric
30 ml canola oil
280 gr whitefish fillets
1 lime

Instructions

In a food processor or blender, finely chop the garlic and jalapeno. Add 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 mixture. Spoon some of the chutney on each piece of fish, reserving a couple of tablespoons. Bake in a preheated 450-degree oven dozen minutes per inch of thickness of fish. Serve with remaining chutney spooned on top, and lime wedges. Recipe By : Dave DeWitt and Arthur J. Pais