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Chutney Baked Fish

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  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)

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


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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

Chutney Baked Fish Recipe