Cafe’ Bluefish’s Curry Coconut Crusted Salmon with Blueberry Mint Chutney 

Prepare all steps belowbefore cooking fish

1) Blueberry Mint Chutney (best if made ahead)


2 cups fresh or frozen blueberries

tablespoons crushed or pressed (fresh) garlic

3-4 tablespoons sushi vinegar (&quot:seasoned rice vinegar&quot:)

1 teaspoons curry powder

teaspoon ground cumin

1/8 teaspoon cinnamon

teaspoon allspice

tablespoon minced (fresh) ginger

-1 tablespoon lemon juice

teaspoon lemon zest (optional)

1-2 tablespoons sugar (to taste)

2 teaspoons finely chopped fresh mint


Put all in medium saucepan and cook 15-20 minutes over medium low heat

then remove from heat and allow to come to room temp.

2) Curry Coconut Crust mix:


3 tablespoons curry powder

1 teaspoon ground cumin

1/8 teaspoon cinnamon

pinch salt

1 teaspoon granulated garlic

pinch allspice

1 teaspoon dried dill weed

1 teaspoon dried basil

2 tablespoons coconut (we use unsweetened, available at natural foods stores)


In a small bowl, combine and mix well.

Directions to cook fish and present food: Put approxiamtely 3 tablespoons vegetable oil in large frying pan. Bring to medium heat. Add fish (seasoned side down). Adjust temperature to achieve a golden brown crust. When crust is golden, turn fish over and reduce heat to finish cooking. Serve over brown or white rice and drizzle chutney over top. Garnish with mint or parsley and

lemon slices. Excellent with salad or steamed veggies.