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Baked Fish With Walnut-Coriander Chutney

From: Diamond Nuts

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  • 1 ½ cups coriander leaves
  • ¾ cup Shelled Diamond Walnuts
  • 5 tablespoons lemon juice
  • 3 cloves garlic, coarsely chopped
  • 1 jalapeňo pepper (about 3 inches long), seeded and coarsely chopped
  • Salt, to taste
  • 6 pieces swordfish, tuna or rock cod (about 6 ounces each)
  • Diamond Shelled Walnuts


In container of electric blender combine coriander, ¾ cup walnut pieces, lemon juice, garlic and jalapeňo.
Blend to make a rough paste, pulsing blender on and off and scraping sides, as needed.
Mix in salt.
Arrange fish in shallow baking pan.
Spread walnut mixture on fish.
Bake in preheated 400-degree oven just until fish is opaque, 5 to 10 minutes (depending on thickness of fish).
Garnish with toasted walnuts.
Serve with roasted potatoes.

Makes 6 servings (about 1 cup chutney).

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