Coconut Lime Fillets

Coconut Lime Fillets



  • 6 eggs
  • 2 cups coconut milk
  • 4 1/2 cups fine breadcrumbs
  • 3 cups flaked unsweetened coconut
  • 2 tablespoons lime zest, minced
  • 24 red snapper fillets*
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 1/2 cups Mustard Lime Sauce

Mustard Lime Sauce

  • 1 1/2 cups reduced calorie mayonnaise
  • 1/4 cup Dijon mustard
  • 3/4 cups lime juice

* Flounder, cod, haddock, catfish, or orange roughy can be substituted.


  1. Fillets: Combine egg and milk in a shallow dish. Set aside.
  2. 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. Arrange fillets on a lightly greased parchment-lined sheet pan.
  4. Bake at 450 degrees F for 15 minutes until fish flakes easily.
  5. Serve each fillet with approximately 1 1/2 tablespoons of Mustard Lime Sauce.
  6. Mustard Lime Sauce: Whisk together ingredients until smooth.

Yield: 24 servings

Recipe and photo used with permission from: National Fisheries Institute

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