Recipe - Coconut Lime Fillets

1 Egg; beaten
1/3 cup Coconut milk; (not cream of
coconut)
One fourth cup Fine bread crumbs
One half cup Flaked unsweetened coconut
1 teaspoon Lime zest
4 Red snapper fillets; (or
substitute flounder, cod,
haddock, catfish, tilapia,
orange roughy

MUSTARDLIME SAUCE
One fourth cup Reducedcalorie mayonnaise
2 teaspoon Dijon mustard
2 tablespoon Lime juice

From the San Antonio ExpressNews

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.

MustardLime Sauce: Combine all ingredients; mix well.

Posted to recipeludigest Volume 01 Number 624 by vergie1@juno.com (Vergie
A Ewing) on Jan 28, 1998