Peppery Coconut Baked Fish with Chutney Sauce
Submitted by panda
Coconut-crusted baked fish with ginger, red pepper flakes, citrus butter, and a creamy curry-chutney sauce. A crispy, spiced fish dinner with tropical flavors baked at high heat.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis baked fish gets a coconut-bread crumb crust that turns golden and crunchy at high heat, while the fillets stay moist inside thanks to a citrus-ginger butter bath. Orange juice, lemon juice, garlic, ginger, and red pepper flakes in the butter create a spiced, fragrant base that flavors the fish from the inside out.
The coconut does the real work in the crust. Mixed with plain bread crumbs, it toasts in the oven to a nutty, crispy shell with a tropical sweetness that pairs with the peppery heat. Flipping the fillets halfway through and sprinkling more coating on the second side ensures crunch on both sides.
The chutney sauce brings it all together: mayo, mango chutney, curry powder, and lemon juice stirred into a creamy, tangy condiment that complements the spiced fish without competing.
Pro Tips
- Use unsweetened coconut flakes. Sweetened coconut burns more easily and pushes the dish too sweet.
- Pat the fish fillets dry before dipping in the butter mixture. Dry surfaces grab the coating better.
- Red snapper, bass, turbot, or orange roughy all work well here. Choose firm white fish that won’t fall apart when flipped.
- The recipe also works with butterflied shrimp. Just reduce the baking time and watch carefully.
Variations
- No chutney? No problem: Extra lemon juice in the mayo with a pinch of curry powder makes a quick substitute sauce.
- Thai-inspired: Add a splash of fish sauce and lime juice to the butter mixture and serve with sweet chili sauce instead of chutney.
Ingredients
Directions
Heat oven to 425 degrees and pour oil into 13×9 baking pan (or spray with cooking oil); tilt pan to coat evenly.
In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes.
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℉ (220℃) 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.
Variation: 1½ lbs of peeled, deveined, butterflied shrimp can be substituted.
Combine the butter, orange juice, lemon juice, garlic powder, ginger and pepper flakes in a bowl.
Add 1 teaspoon of coconut extract if you don’t have coconut.
Put the butterflied shrimp in the butter mixture and transfer to plain bread crumbs and toss to coat.
Turn shrimp into a inchPam inch sprayed pan, separating the ones that hunked together, then into the 425 oven for 5 minutes.
Flip with a spatula and another 10 minutes in the oven.
If you don’t have chutney, add extra lemon juice, it turns out fine.
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