No problem. Time to make some modifications.
Anyway, here is the recipe as Lauretta posted it...my changes follow.
(BEWARE: it isn't really peppery....but hey! There's nothing to stop you from using more or something. :))
In shallow bowl, mix butter, orange juice,lemon juice, garlic powder,ginger, red pepper flakes. Salt and pepper, if desired.
In shallow bowl, combine coconut and bread crumbs.
Dip fish in butter mixture and coat with bread crumb mixtures.
Bake at 425 deg for 5 minutes. Turn fillets over; sprinkle with remaining mixture.
Bake an additional 10-15 minutes or until fish is golden brown and flakes easily.
Mix all sauce ingredients.
Serve sauce over fish fillets, garnish with lemon and parsley.
Okay, that's what she wrote. Here's what I changed:
As I said, I didn't have fish, but I did have 1-1/2 pounds of shrimp, shelled, deveined and butterflied (in a flash...are you paying attention, Kay?).
I combined the butter (sweet, not salted), orange juice, lemon juice, garlic powder, ginger and red pepper flakes in a large bowl. Yes, I know the recipe called for putting the pepper flakes in with the bread crumbs, but this is my kitchen. I also added about a teaspoon of coconut extract. I didn't have coconut in the house, but I did have the extract, and it was an excellent touch.
I then put the butterflied shrimp in the butter mixture and transferred it to plain bread crumbs and tossed it around.
Turned the shrimp onto a Pam-sprayed pan, separating the ones that had gotten gunked together, then into the 425F oven for 5 min....flipped them over with a spatula, and another 10 minutes in the oven.
While it baked, I made the sauce. I didn't have the chutney, so I left it out...but I added extra lemon juice, and we liked it.