1 cup unsweetened grated coconut
2 pounds firm, white-fleshed fish fillet
(preferably fresh)
1 – 2 small chiles
6 -8 large lettuce leaves for
3 cloves garlic, coarsely chopped
wrapping (leaf lettuce is good)
1 tablespoon chopped fresh ginger root
1/4 cup melted butter
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 cup fresh lime juice
1 1/2 teaspoons ground cumin seeds
1 lime sliced
1/2 teaspoon salt
1 teaspoon brown sugar (optional)

1. In the bowl of a food processor or in a blender, combine the chutney ingredients and process until quite smooth. If using a blender, it may be necessary to add one or two tablespoons of water and to blend the ingredients in batches.
2. Rinse the fish and cut it into 6 or 8 serving-sized pieces. Place each piece at the bottom of a lettuce leaf and spread a generous spoonful of the chutney on top. Fold the rest of the leaf down over the fish and tuck in the edges to form a packet.
3.Place the packets in an oiled baking dish and drizzle the butter and 2 tablespoons of lime juice over them. Bake, covered at 350 for 30 to 40 minutes, until the lettuce looks wilted and browned. The lettuce may be eaten or not, as desired.
4. Garnish each serving with a slice of lime.

pdf of recipe can be found here