ZIPPY COCONUT BAKED FISH

Zippy Coconut Baked Fish image

This fish dish bakes in minutes. The flavors blend well, and the chutney adds a zest to the dipping sauce. -Patricia Schmeling

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

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Ingredients

1/3 cup butter, melted
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons ground ginger
1 to 2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups sweetened shredded coconut
1 cup dry bread crumbs
8 red snapper, bass or turbot fillets (6 ounces each)
CHUTNEY SAUCE:
1/2 cup mayonnaise
1/4 cup mango chutney
1 tablespoon lemon juice
1 teaspoon curry powder

Steps:

Preheat oven to 425°. In a shallow bowl, combine the first eight ingredients. In another shallow bowl, combine coconut and bread crumbs. Dip fillets in butter mixture, then coat with coconut mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

Nutrition Facts : Calories 368 calories, Fat 26g fat (12g saturated fat), Cholesterol 33mg cholesterol, Sodium 556mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.