Peppery Coconut Baked Fish with Chutney Sauce

1. Heat over to 425 degrees and pour oil into 13x9 baking pan (or spray with Pam); tilt pan to coat evenly.
2. In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes.
3. Salti and pepper if desired.
4. In shallow bowl, combine coconut and bread crumbs.
5. Dip fish in butter mixture and coat with bread crumb mixture.
6. Bakei at 425 for 5 minutes.
7. Turn fillets over; sprinkle with remaining mixture.
8. Bake an additional 10-15 minutes or until fish is golden brown and flakes easily.
9. Mixi all sauce ingredients.
10. Serve sauce over fish, garnish with lemon and parsley.
11. Variation: 1-1/2 lbs of peeled, deveined, butterflied shrimp can be substituted.
12. Combine the butter, orange juice, lemon juice, garlic powder, ginger and pepper flakes in a bowl.
13. Add 1 tsp of coconut extract if you don't have coconut.
14. Put the butterflied shrimp in the butter mixture and transfer to plain bread crumbs and toss to coat.
15. Turn shrimp into a Pam sprayed pan, separating the ones that hunked together, then into the 425 oven for 5 minutes.
16. flip with a spatula and another 10 minutes in the oven.
17. If you don't have chutney, add extra lemon juice.
18. it turns out fine.