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Coconut Lime Fillets

Coconut Lime Fillets

Say hello to the tropics with a coconut lime fillet of fish. Easy dinner for anytime.

  • Duration
  • Cook Time
  • Prep Time
  • 24 ServingsServings


  • 6 Eggs
  • 2 cups Coconut milk
  • 4 1/2 cups Fine breadcrumbs
  • 3 cups Flaked unsweetened coconut
  • 2 T Lime zest, minced
  • 24 Red snapper fillets
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 1/2 cups Mustard Lime Sauce (recipe follows)

Mustard Lime Sauce

  • 1 1/2 cups Reduced calorie mayonnaise
  • 1/4 cup Dijon mustard
  • 3/4 cups Lime juice


1 Combine egg and milk in a shallow dish. 

2 Set aside. Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.
3 Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.
4 Arrange fillets on a lightly greased parchment-lined sheet pan.
5 Bake at 450 degrees for 15 minutes until fish flakes easily.
6 Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.
7 Mustard Lime Sauce: Whisk together ingredients until smooth.

Source: National Fisheries Institute

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