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Chutney Baked Fish

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Ingredients
  Fresh cilantro leaves 2 Cup (32 tbs)
  Non stick spray 2
  Fresh mint leaves 1 Tablespoon
  Granulated sugar 1 Teaspoon
  Fresh lemon juice 1 Teaspoon
  Cumin seeds 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm)
  Serrano chilies 3 Small, chopped (Adjust Quantity As Per Taste)
  Red snapper fillets 20 Ounce (4 Pieces, 5 Ounce Each)
Directions

1. Preheat oven to 375°F.
2. To prepare chutney, in blender, combine all ingredients except fish until finely chopped.
3. Spray four 12-inch pieces of foil with nonstick cooking spray. Spread about 2 teaspoons chutney on each side of fish. Arrange 1 fillet, skin side down, in center of each piece of foil.
4. Enclose fish in foil, folding edges to seal. Set packets on baking sheet and bake 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Fish

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 672 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 209.8 mg69.9%

Sodium 1364.2 mg56.8%

Total Carbohydrates 16 g5.4%

Dietary Fiber 3.4 g13.7%

Sugars 6.3 g

Protein 119 g238.4%

Vitamin A 74.1% Vitamin C 61.3%

Calcium 29.7% Iron 28.9%

*Based on a 2000 Calorie diet

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Chutney Baked Fish Recipe