Coconut Fish with mango chutney

Ingredients

1 pound of skinless and
boneless haddock or tilapia cut
into long pieces
1 Tbsp of Maani’s Chicken
Tandoori Spice Blend
2 tbsp lime juice
1/3 cup of coconut cream
Salt
3⁄4 cup of grated coconut
2 Tbsp of panko breadcrumbs
1 tsp chilli flakes
2 Tbsp unsalted butter, melted
1 lime, in wedges, to serve
store bought mango chutney

Directions

Preheat the oven to 350. In a bowl, mix the fish with the lime juice, Maani’s Spice Blend, coconut cream and a quarter-teaspoon
of salt, then marinate in the fridge for an hour. Scrape off and discard as much of the cream as you can, then set aside the fish.
Put a large frying pan on a medium-high heat and, once hot, add the grated coconut. Dry-fry for 5 to 8 minutes, stirring from
time to time, until nicely golden-brown. Remove from the heat, set aside to cool, then transfer to a shallow bowl and mix with the
panko, chilli flakes and half a teaspoon of salt.
Taking one piece at a time, toss the fish first in melted butter and then the coconut mix, until coated all over, then transfer to a
wire rack on a large baking tray. Once all the fish is coated, put the tray in the oven and bake for about 10 minutes until cooked
through and the outside is golden-brown. Serve at once with a wedge of lime and your mango chutney and enjoy!

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