Coconut Lime Fillets

Coconut Lime Fillets are served with a delicious Mustard Lime Sauce.

Yield: 24 servings

Ingredients

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

Instructions

Fillets

1. Combine egg and milk in a shallow dish. Set aside.
2. Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.
3. 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.
4. Bake at 450 degrees F for 15 minutes until fish flakes easily.
5. Serve each fillet with approximately 1 1/2 tablespoons of Mustard Lime Sauce.

Mustard Lime Sauce

1. Whisk together ingredients until smooth.

Notes

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

Attribution

Recipe and photo used with permission from: National Fisheries Institute