Instructions: Place onions, 2 tablespoons cilantro, garlic, chilies, ginger, tamarind and salt in a food processor; pulse to mince vegetables. Rub mixture on both sides of the fish. Cover fish and refrigerate 1 hour.

Heat oil in a large skillet over medium heat. Cook fish with its marinade until fish browns on one side, 4 minutes. Turn fish, top with coconut. Cook until other side is browned and fish flakes easily with a fork, about 4 minutes.

Sprinkle with remaining cilantro.

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