Coconut Lime Fillets

6 eggs
2 cups coconut milk
4 1/2 cups fine breadcrumbs
3 cups flaked unsweetened coconut
2 tablespoons lime zest, minced
24 red snapper fillets *
Salt, to taste
Ground black pepper, to taste
2 1/2 cups Mustard Lime Sauce

Mustard Lime Sauce
1 1/2 cups reduced calorie mayonnaise
1/4 cup Dijon mustard
3/4 cups lime juice

* Flounder, cod, haddock, catfish, tilapia or orange roughy can be substituted.

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 F for 15 minutes until fish flakes easily.

Serve each fillet with approximately 1 1/2 tablespoons of Mustard Lime Sauce.

Mustard Lime Sauce:
Whisk together ingredients until smooth.

Makes 24 servings.

Recipe and photograph provided courtesy of National Fisheries Institute - used with permission.