Zippy Coconut Baked Fish

Name: Zippy Coconut Baked Fish
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters butter, melted; 355 milliliters flaked coconut; 1 teaspoon curry powder; 237 milliliters dry bread crumbs; 2 teaspoons garlic powder; 2 teaspoons ground ginger; 1 Tbsp lemon juice; 59 milliliters mango chutney; 118 milliliters mayonnaise; 3 Tbsps orange juice; 1 teaspoons pepper; 1 teaspoon crushed red pepper flakes; 1 teaspoons salt; 1 kgs red snapper, bass or turbot fillets each)

Zippy Coconut Baked Fish could be just the pescatarian recipe you've been looking for. This recipe makes 8 servings with 530 calories, 38g of protein, and 32g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of butter, coconut, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

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.

Ingredients you will need

Breadcrumbs

Coconut

Butter

Dip

Equipment you will use

Bowl

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients.

Ingredients you will need

Sauce

Fish

Equipment you will use

Oven

Bowl

Serve with fish.

Ingredients you will need

Fish

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

79milliliters

butter, melted 355milliliters

flaked coconut 1teaspoon

curry powder 237milliliters

dry bread crumbs 2teaspoons

garlic powder 2teaspoons

ground ginger 1Tbsp

lemon juice 59milliliters

mango chutney 118milliliters

mayonnaise 3Tbsps

orange juice 1teaspoons

pepper 1teaspoon

crushed red pepper flakes 1teaspoons

salt 1kgs

red snapper, bass or turbot fillets each)

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Fish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is SeaGlass rosé of Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.