Red Snapper

Flounder, cod, haddock, catfish, tilapia, orange roughy can be substituted Number of Servings:  24 Ingredients:  6 Eggs 2 cups Coconut milk 4 1/2 cups Fine breadcrumbs 3 cups Flaked unsweetened coconut 2T 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 Instructions:  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.