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| What You Need: |
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4 fish fillets
1 egg, beaten
1/3 cup coconut milk (not cream of coconut)
¾ cup fine breadcrumbs
½ cup unsweetened coconut, flaked
1 teaspoon lime zest
Key Lime Mustard Sauce
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| How To Cook: |
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1. Combine egg and milk in a shallow dish.
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2. Stir breadcrumbs, coconut and lime zest together in another shallow dish.
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3. Dip fillets in egg mixture, and then dredge in coconut mixture.
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4. Arrange fillets on a lightly greased baking sheet.
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5. Bake at 450°F degrees for 15 minutes or until fish flakes easily.
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6. Serve with Key Lime Mustard Sauce.
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NOTE:
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May use flounder, cod, haddock, catfish, tilapia, orange roughy or red snapper.
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