Chutney Baked Fish Recipe


MethodMain Ingredient


 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


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.