High heat roasting keeps this coconut-infused
red snapper moist and flavorful. Dijon mustard and lime juice
combine to make a piquant sauce.
Coconut
Lime Fillets
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
(230°C). 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.
Nutrition per serving:
Calories 313 Fat 18.6g Sat. Fat 11.04g Protein 27.16g Cholesterol
95.40mg Sodium 288.5mg
Recipe provided courtesy
of National Fisheries Institute.
