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Coconut Chutney-Coated Fish Parcels

Coconut Chutney-Coated Fish Parcels Recipe

  • 8 banana leaf sections, each about 12 inches (30 cm) long (see Notes)
  • Vegetable spray
  • 3 cups (750 mL) grated fresh or frozen coconut (thawed if frozen)
  • 12 cloves garlic
  • 4 green chilies, preferably serranos (2 inches/5 cm long)
  • 2 tsp (10 mL) cumin seeds
  • 1 tsp (5 mL) granulated sugar
  • 1 tsp (5 mL) salt or to taste
  • Juice of 1 lime or lemon
  • 4 cups (1 L) cilantro leaves, including soft stems
  • 8 halibut steaks or any similar fish (1 inch/2.5 cm thick)
  • ¼ cup (50 mL) white vinegar
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 309kcal (15%)
Total Fat 14g (22%)
Saturated Fat 9g (47%)
Cholesterol 54mg (18%)
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 3g
Protein 37g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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