HealthNotes

Coconut Lime Fillets

• From: National Fisheries Institute

Ingredients

• 6 eggs

• 2 cups coconut milk

• 4 1/2 cups fine breadcrumbs

• 3 cups flaked unsweetened coconut

• 2 Tbs 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 Sauce1 1/2 cups reduced calorie mayonnaise

• 1/4 cup dijon mustard

• 3/4 cups lime juice

Coconut milk and lime juice bring a taste of the tropics to the red snapper fillets.

Directions

• 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° F for 15 minutes until fish flakes easily.
• Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.
• Mustard Lime SauceWhisk together ingredients until smooth.