Name: Coconut Lime Fillets
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

The doctrines of grace, and specifically the doctrine of limited atonement, empower evangelism rather than hinder it. Embracing these wonderful biblical truths allows one to boldly and clearly declare the good news of the gospel, knowing that the power is not in our presentation of it or in the audience’s ability to understand it or desire to believe it, but, instead, rests solely upon an all-powerful God who has determined to save people from every tribe, tongue and nation.

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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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