Peppery Coconut Baked Fish with Chutney Sauce
| Yield: | 8 Servings |
| Categories: | Fish, Main Dishes |
| 3 | tb | Oil |
| 1/2 | c | Butter, melted |
| 3 | tb | Orange juice |
| 2 | tb | Lemon juice |
| 2 | ts | Garlic powder |
| 2 | ts | Ginger |
| 2 | ts | Crushed red pepper flakes |
| 1 | c | Plain bread crumbs |
| 1 1/2 | c | Unsweetened coconut |
| 8 | 6 oz fish fillets (red | |
| Snapper, bass, turbot, or | ||
| Orange roughy) | ||
| FOR SAUCE | ||
| 1/2 | c | Mayonnaise |
| 1/4 | c | Chutney (like mango) |
| 1 | tb | Lemon juice |
| 1 | ts | Curry powder |
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