When it comes to fish, barramundi is my favourite. It's a delightful tasting, succulent tropical fish found in Queensland. I guess you'll have to substitute your local favourite.

Ingredients:

1 whole fish
1 cup tangelo juice
1 tablespoon gluten-free curry powder
1 tablespoon maize cornflour (in US, cornstarch)
½ cup coconut cream
herb salt and freshly ground pepper to taste

Method:

Place the barramundi or whatever fish, cleaned, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly. Cover and refrigerate for at least two hours.

Bake at 180 C (360 F) until cooked -- about 30 minutes -- basting frequently. Serve with steamed rice.

Please e-mail this recipe to a friend and add the following:
I found this wonderful recipe at:
Best Gluten-Free Recipes
http://www.members.ozemail.com.au/~coeliac
Thanks.