Serves: 24
Cook Time: 15 min.

Coconut Lime Fillets

Coconut Lime Fillets


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


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.

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