Ingredients
- 2 garlic (cloves peeled)
- 2 jalapeno peppers in (cut)
- 1 lime (wedges)
- 280 gr whitefish fillets
- 80 gr coconut flakes
- 30 ml lime juice
- 30 ml water
- 30 ml canola oil
- 8 gr cilantro leaves (fresh)
- 4 gr mint leaves (fresh)
- 2 gr cumin seed
- 1 gr turmeric (ground)
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
