| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy, Seafood | 1 | Servings | ||
INGREDIENTS
| 1 | Egg; beaten | |
| 1/3 | c | Coconut milk; (not cream of coconut) |
| 1/4 | c | Fine bread crumbs |
| 1/2 | c | Flaked unsweetened coconut |
| 1 | ts | Lime zest |
| 4 | Red snapper fillets; (or substitute flounder, cod, haddock, catfish, tilapia, orange roughy | |
| 1/4 | c | Reduced-calorie mayonnaise |
| 2 | ts | Dijon mustard |
| 2 | tb | Lime juice |
INSTRUCTIONS
MUSTARD-LIME SAUCE >From the San Antonio Express-News Combine egg and milk in a shallow dish. Combine bread crumbs, coconut and lime zest in another shallow dish. Dip fillets in egg mixture, then dredge in coconut mixture. Arrange fillets on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until fish flakes easily. Serve with Mustard Lime Sauce. Makes 4 servings. Mustard-Lime Sauce: Combine all ingredients; mix well. Posted to recipelu-digest Volume 01 Number 624 by vergie1@juno.com (Vergie A Ewing) on Jan 28, 1998
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