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Thaw fish, if frozen. Preheat oven to 425°F. Line a baking sheet with foil; set aside.
For pineapple chutney, combine pineapple, orange juice, 1/4 cup water, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pineapple is nearly tender. Using a potato masher or fork, slightly mash pineapple. In a small bowl, combine the remaining 2 tablespoons water and cornstarch; stir into pineapple mixture. Stir in bell pepper and raisins. Simmer, uncovered, about 4 minutes more or until pepper is crisp-tender and mixture is slightly thickened, stirring occasionally. Stir in parsley.
Meanwhile, rinse fish; pat dry with paper towels. In a shallow dish, stir together coconut, breadcrumbs and oil until combined. Pour egg into another shallow dish. Dip fish in egg, then in coconut mixture, turning to coat and pressing to adhere. Place fish on the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, coriander and 1/8 teaspoon black pepper. Bake about 10 minutes or until coating is golden and fish flakes easily when tested with a fork.
In a covered large skillet, cook asparagus in a small amount of boiling, lightly salted water 3 to 5 minutes or until crisp-tender; drain.
Serve fish with asparagus. Top each serving with 3 tablespoons of the pineapple chutney. Reserve the remaining chutney for another use.