Recipe of the Week - Baked Seafood with Coriander and Coconut Chutney

This weeks recipe was very well received by the family. It is in the latest Delicious magazine, and could be adapted readily for any seafood. The recipe was for seafood baked with coriander and coconut. A paste made in a food processor with dessicated coconut (although I used the very moist coconut flakes), coriander seeds roasted and ground, garlic, ginger, green chilli, fresh coriander, coconut cream and lime juice. This was put over mixed seafood including prawns, mussels and snapper. The fish was cooked in a packet made with baking paper and alfoil in the oven. The girls, their partners and Simon came over for dinner. We each had a parcel and as we opened the parcel the aroma was superb. The 'chutney' could be used over a whole fish, just mussels alone or any other fresh seafood readily available. I served it with a fresh light cabbage salad with lime juice, coriander, coconut milk and fish sauce. We had a crisp Hamelin Bay 2007 Sauvignon Blanc from the Margaret River region which complemented the dish perfectly. For the complete recipe follow the link to Grublove- www.grub-love.blogspot.com