Chutney Baked Fish Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Fresh cilantro leaves2 Cup (32 tbs)
 Non stick spray2
 Fresh mint leaves1 Tablespoon
 Granulated sugar1 Teaspoon
 Fresh lemon juice1 Teaspoon
 Cumin seeds3⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Garlic2 Clove (10 gm)
 Serrano chilies3 Small, chopped (Adjust Quantity As Per Taste)
 Red snapper fillets20 Ounce (4 Pieces, 5 Ounce Each)

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 mg

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

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.
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