Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 26 views

    Coconut Crusted Fish

    Uploaded by

    Gara Sands
    This recipe provides instructions for coconut crusted fish fillets served with a chutney sauce. It calls for coating 8 fish fillets in a butter mixture seasoned with citrus juices and spices, then coating them in a mixture of bread crumbs and coconut before baking. While baking, a chutney sauce is prepared by mixing mayonnaise, chutney, lemon juice, and curry powder. The sauce is served with the finished coconut crusted fish fillets.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd

    Coconut Crusted Fish

    Uploaded by

    Gara Sands
    26 views1 page
    This recipe provides instructions for coconut crusted fish fillets served with a chutney sauce. It calls for coating 8 fish fillets in a butter mixture seasoned with citrus juices and spices, then coating them in a mixture of bread crumbs and coconut before baking. While baking, a chutney sauce is prepared by mixing mayonnaise, chutney, lemon juice, and curry powder. The sauce is served with the finished coconut crusted fish fillets.

    Original Description:

    a delectable dish from Jamaica

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    RTF, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe provides instructions for coconut crusted fish fillets served with a chutney sauce. It calls for coating 8 fish fillets in a butter mixture seasoned with citrus juices and spices, then coating them in a mixture of bread crumbs and coconut before baking. While baking, a chutney sauce is prepared by mixing mayonnaise, chutney, lemon juice, and curry powder. The sauce is served with the finished coconut crusted fish fillets.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    26 views1 page

    Coconut Crusted Fish

    Uploaded by

    Gara Sands
    This recipe provides instructions for coconut crusted fish fillets served with a chutney sauce. It calls for coating 8 fish fillets in a butter mixture seasoned with citrus juices and spices, then coating them in a mixture of bread crumbs and coconut before baking. While baking, a chutney sauce is prepared by mixing mayonnaise, chutney, lemon juice, and curry powder. The sauce is served with the finished coconut crusted fish fillets.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    of 1

    Fish, Coconut Crusted w/Chutney Sauce

    Ingredient 3 tbsp. oil cup butter, melted 3 tbsp. orange juice 2 tbsp. lemon juice 2 tsp. garlic powder 2 tsp. ginger 2 tsp. crushed red pepper flakes 1 cup plain bread crumbs 1 cups unsweetened coconut Salt, to taste (optional) Chutney Sauce: cup mayonnaise cup chutney (like mango) 1 tbsp. lemon juice 1 tsp. curry powder Pepper, to taste (optional) 8 6-ounce fish fillets (red snapper, bass, turbot, or orange roughy)

    Direction Heat oven to 425F. Pour oil into a 9"x13" baking pan (or spray with Pam), tilt pan to coat evenly.

    In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes. Add salt and pepper if desired.

    In shallow bowl, combine coconut and bread crumbs. Dip fish in butter mixture and coat with bread crumb mixture. Bake at 425 for 5 minutes. Turn fillets over, sprinkle with remaining mixture. Bake an additional 10 to 15 minutes or until fish is golden brown and flakes easily.

    Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and parsley.

    You might also like