1 large egg, beaten
1/3 cup coconut milk
3/4 cup fine bread crumbs
1/2 cup flaked unsweetened coconut
1 teaspoon finely grated lime peel
4 red snapper fillets
1/4 cup reduced-calorie mayonnaise
2 teaspoons Dijon mustard
2 tablespoons lime juice

Preheat oven to 450°F. Lightly grease a baking sheet. Combine egg and coconut milk in a shallow dish. Combine bread crumbs, coconut and lime peel in another shallow dish. Dip fillets in egg mixture, then dredge in coconut mixture. Arrange fillets on prepared baking sheet. Bake for 15 minutes, or until fish flakes easily with a fork. Meanwhile, whisk mayonnaise, mustard and lime juice in a small bowl. Serve alongside fish.

Makes 4 servings.

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