INGREDIENTS:1 egg, beaten 1/3 cup light coconut milk 3/4 cup fine breadcrumbs 1/3 cup flake unsweetened coconut 1 tsp. lime zest 4 5-oz. snapper fillets 1 tsp. lemon zest 1/8 tsp. salt 1/8 tsp. black pepperDIRECTIONS:1. Combine egg and milk in shallow dish; and breadcrumbs, coconut, lemon and lime zest, salt and pepper in another shallow dish. 2. Dip fillets in egg-milk mixture, then coat with breadcrumb mixture and place on a lightly greased baking sheet. 3. Bake at 450°F for 15 minutes or ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.