Coconut Lime Fillets

• 6 Eggs
• 2 cups Coconut milk
• 4 1/2 cups Fine breadcrumbs
• 3 cups Flaked unsweetened coconut
• 2 T Lime zest, minced
• 24 Red snapper fillets
• Salt, to taste
• Ground black pepper, to taste
• 2 1/2 cups Mustard Lime Sauce (recipe follows)
• Mustard Lime Sauce
• 1 1/2 cups Reduced calorie mayonnaise
• 1/4 cup Dijon mustard
• 3/4 cups Lime juice

Preparation

1 Combine egg and milk in a shallow dish.
2 Set aside. Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.
3 Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.
4 Arrange fillets on a lightly greased parchment-lined sheet pan.
5 Bake at 450 degrees for 15 minutes until fish flakes easily.
6 Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.
7 Mustard Lime Sauce: Whisk together ingredients until smooth.

Source: National Fisheries Institute