Flounder With Cilantro-Curry Topping And Toasted Coconut

• 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 jalapeno 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 jalapeno) 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.

salt, flounder fillets, cooking spray, coconut, cilantro sprigs, lemon juice, extravirgin olive oil, curry powder, garlic, pepper, lemon wedges

Taken from www.myrecipes.com/recipe/flounder-with-cilantro-curry-topping-toasted-coconut (may not work)