Flounder with Cilantro-Curry Topping and Toasted Coconut

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Ingredients

  • 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)

Description

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