Coconut Lime Fillets recipe

Coconut Lime Fillets.

High heat roasting keeps this coconut-infusedred snapper moist and flavorful. Dijon mustard and lime juicecombine to make a piquant sauce.

Recipe: 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 shallowdish. Combine bread crumbs, coconut and lime peel in anothershallow dish. Dip fillets in egg mixture, then dredge in coconutmixture. Arrange fillets on prepared baking sheet. Bake for 15minutes, or until fish flakes easily with a fork.

Meanwhile, whisk mayonnaise, mustard andlime juice in a small bowl. Serve alongside fish.

Makes 4 servings.

Nutrition per serving: Calories 313 Fat18.6g Sat. Fat 11.04g Protein 27.16g Cholesterol 95.40mg Sodium288.5mg

Recipe provided courtesy of National FisheriesInstitute.

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