Coconut lime fillets
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg; beaten | |
| ⅓ | cup | Coconut milk; (not cream of coconut) |
| ¼ | cup | Fine bread crumbs |
| ½ | cup | Flaked unsweetened coconut |
| 1 | teaspoon | Lime zest |
| 4 | Red snapper fillets; (or substitute flounder, cod, haddock, catfish, tilapia, orange roughy | |
| ¼ | cup | Reduced-calorie mayonnaise |
| 2 | teaspoons | Dijon mustard |
| 2 | tablespoons | Lime juice |
Directions
MUSTARD-LIME SAUCE
>From the San Antonio Express-News Combine egg and milk in a shallow dish. Combine bread crumbs, coconut and lime zest in another shallow dish. Dip fillets in egg mixture, then dredge in coconut mixture. Arrange fillets on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until fish flakes easily. Serve with Mustard Lime Sauce. Makes 4 servings.
Mustard-Lime Sauce: Combine all ingredients; mix well.
Posted to recipelu-digest Volume 01 Number 624 by vergie1@... (Vergie A Ewing) on Jan 28, 1998
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