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