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 pepper
DIRECTIONS: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 until fish flakes easily.
4. Serve with pommery lime sauce.SERVINGS:4, 5-oz. servingsFrom:Recipe provided to FM by CulinArt Culinary Team