Flounder with Cilantro-Curry Topping and Toasted Coconut

I liked this but it is definitely not something I would have thought of together. I couldn't tell if it was a Latino or Asian type dish, so I put it in both.

D said it was easy.
We had with Brown rice and Spinach.

Flounder with Cilantro-Curry Topping and Toasted Coconut
You can substitute tilapia or snapper for flounder. Serve this fish with brown basmati rice and sautéed sliced carrots.

1/2 teaspoon salt, divided
4 (6-ounce) flounder fillets
Cooking spray
2 tablespoons flaked sweetened coconut
1 cup cilantro sprigs
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon curry powder
3 garlic cloves, peeled
1 jalapeño pepper, halved and seeded
Lemon wedges (optional)

1. Preheat broiler.
2. Sprinkle 1/4 teaspoon salt over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Place the coconut on a baking sheet; broil for 2 minutes or until toasted, stirring occasionally.
4. Combine remaining 1/4 teaspoon salt, cilantro, and next 5 ingredients (through jalapeño) in a food processor; process until finely chopped. Spoon 2 tablespoons cilantro mixture over each fillet; sprinkle each serving with 1 1/2 teaspoons coconut. Garnish with lemon wedges, if desired.

Yield: 4 servings
CALORIES 234 (37% from fat); FAT 9.5g (sat 2g,mono 5.4g,poly 1.3g); IRON 1mg; CHOLESTEROL 82mg; CALCIUM 41mg; CARBOHYDRATE 3.3g; SODIUM 442mg; PROTEIN 32.5g; FIBER 0.7g
Cooking Light, NOVEMBER 2008