2 Cloves garlic -- peeled and

Chopped 2 Jalapeno peppers -- cut in

Half, seeded - 1 c Coconut flakes

1/2 c Fresh cilantro leaves

1/4 c Fresh mint leaves

1 t Cumin seed

2 tb Water

2 tb Lime juice

1/4 ts Ground turmeric

2 tb Canola oil

1 1/3 lb Whitefish fillets

Lime wedges And chopped

In a food processor or blender, finely chop the garlic and jalapeno. Add the coconut, cilantro, mint, cumin seed, water and lime juice. Process just to blend. Transfer to a bowl. Combine the oil and turmeric. Place the fish in a foil-lined baking pan and brush with the oil mixture. Spoon some of the chutney on each piece of fish, reserving a couple of tablespoons. Bake in a preheated 450-degree oven 12 minutes per inch of thickness of fish. Serve with remaining chutney spooned on top, and lime wedges. Recipe By : Dave DeWitt and Arthur J. Pais