1 egg, beaten
1/3 coconut milk
3/4 cup fine breadcrumbs
1/2 cup flaked unsweetened coconut
1 teaspoon lime zest
4 red snapper fillets (about 6 ounces each)
1/4 cup reduced calorie mayonnaise
2 teaspoons Dijon mustard
2 tablespoons lime juice


1. Preheat oven to 450 degrees F.
2. Combine egg and coconut milk in a shallow dish. Combine breadcrumbs, coconut and lime zest in another shallow dish. Dip fillets in egg mixture, then coat in coconut mixture. Arrange fillets on a lightly greased baking sheet.
3.Bake in preheated for 15 minutes or until fish flakes easily.
4. For the sauce, combine mayonnaise, mustard and lime juice. Serve fish with mustard lime sauce.

You may substitute flounder, cod, haddock, catfish, tilapia or orange roughy for snapper.

Coconut Lime Snapper
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