Coconut Lime Fillets

  • Serves:

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  • 6 eggs
  • 2 cups coconut milk
  • 4 1/2 cups fine breadcrumbs
  • 3 cups flaked unsweetened coconut
  • 2 Tbs lime zest, minced
  • 24 red snapper fillets
  • salt, to taste
  • ground black pepper, to taste
  • 1/2 cups reduced calorie mayonnaise
  • 1/4 cup dijon mustard
  • 3/4 cups lime juice
Coconut Lime Fillets


  1. 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.
  4. Arrange fillets on a lightly greased parchment-lined sheet pan.
  5. Bake at 450° F for 15 minutes until fish flakes easily.
  6. Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.
  7. Mustard Lime SauceWhisk together ingredients until smooth.

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