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Coconut Lime Fillets

Coconut Lime Fillets



Mustard Lime Sauce

* 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.

Makes 24 servings.

Recipe and photo credit: National Fisheries Institute.


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