Flounder, cod, haddock, catfish, tilapia, orange roughy can be substitutedNumber of Servings: 24Ingredients: 6 Eggs2 cups Coconut milk4 1/2 cups Fine breadcrumbs3 cups Flaked unsweetened coconut2T Lime zest, minced24 Red snapper filletsSalt, to tasteGround black pepper, to taste2 1/2 cups Mustard Lime Sauce (recipe follows)Mustard Lime Sauce1 1/2 cups Reduced calorie mayonnaise1/4 cup Dijon mustard3/4 cups Lime juiceInstructions: Combine egg and milk in a shallow dish. Set aside.
Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.
Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.
Arrange fillets on a lightly greased parchment-lined sheet pan.
Bake at 450 degrees for 15 minutes until fish flakes easily.
Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.
Mustard Lime Sauce
Whisk together ingredients until smooth.
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