Pizza Hut Abdul
07-25-2005, 11:22 AM
Dear Sirs,
I would like to take this oppoturtunity to present to you sirs, one of my favourite dishes. My preferred fish to use is cod or tilapia, but the catfish from these Ohio waters is worth the treat. While I prefer to pursue the worth of preparing my own chutney, I have found that one offering from a local grocer makes a good preparation. This chutney is called Major Gray's Chutney and is derived from mangos. When I shifted to the United States, I found many Americans to be in liking agreement with this dish.
Pushing off,
pha
Don't forget: Please pass the chutney.
Coconut Baked Fish with Chutney Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Oil
1/2 Cup Butter
3 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
1/2 Teaspoon Garlic Powder
2 Teaspoons Ginger Powder
1 Cup Bread Crumbs
1 Cup Unsweetened Coconut
450 Grams Cod Fillets -- (1 pound)
** Sauce **
1/2 Cup Yogurt
1/4 Cup Fruit Chutney
1 Tablespoon Lemon Juice
1 Teaspoon Curry Powder
1) Heat oven to 220° C (425° F).
2) Pour oil into a baking pan large enough to hold all of the fish filllets and tilt pan to coat evenly (alternatively, spray pan with Pam or cooking oil spray).
3) In a shallow bowl, mix butter, orange juice, lemon juice, garlic powder and ginger. Salt and pepper to taste, if desired.
4) In another shallow bowl, combine the coconut and bread crumbs.
5) Dip fish in butter mixture and coat with the bread crumb mixture.
6) Bake for 5 minutes, then turn fillets over and sprinkle with the remaining mixture. Bake an additional 10-15 minutes until fish is golden brown and flakes easily.
7) Mix all sauce ingredients.
8) Serve sauce over fish fillets and garnish with lemon and parsley.
I would like to take this oppoturtunity to present to you sirs, one of my favourite dishes. My preferred fish to use is cod or tilapia, but the catfish from these Ohio waters is worth the treat. While I prefer to pursue the worth of preparing my own chutney, I have found that one offering from a local grocer makes a good preparation. This chutney is called Major Gray's Chutney and is derived from mangos. When I shifted to the United States, I found many Americans to be in liking agreement with this dish.
Pushing off,
pha
Don't forget: Please pass the chutney.
Coconut Baked Fish with Chutney Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Oil
1/2 Cup Butter
3 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
1/2 Teaspoon Garlic Powder
2 Teaspoons Ginger Powder
1 Cup Bread Crumbs
1 Cup Unsweetened Coconut
450 Grams Cod Fillets -- (1 pound)
** Sauce **
1/2 Cup Yogurt
1/4 Cup Fruit Chutney
1 Tablespoon Lemon Juice
1 Teaspoon Curry Powder
1) Heat oven to 220° C (425° F).
2) Pour oil into a baking pan large enough to hold all of the fish filllets and tilt pan to coat evenly (alternatively, spray pan with Pam or cooking oil spray).
3) In a shallow bowl, mix butter, orange juice, lemon juice, garlic powder and ginger. Salt and pepper to taste, if desired.
4) In another shallow bowl, combine the coconut and bread crumbs.
5) Dip fish in butter mixture and coat with the bread crumb mixture.
6) Bake for 5 minutes, then turn fillets over and sprinkle with the remaining mixture. Bake an additional 10-15 minutes until fish is golden brown and flakes easily.
7) Mix all sauce ingredients.
8) Serve sauce over fish fillets and garnish with lemon and parsley.