Title: Coconut Lime Fillets
Categories: None
Yield: 1 Servings

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

-----------------------------MUSTARD-LIME SAUCE-----------------------------
1/4 c Reduced-calorie mayonnaise
2 ts Dijon mustard
2 tb Lime juice

>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