Baked Fish With Walnut-Coriander Chutney
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).