COCONUT LIME FILLETS

Substitutes for the red snapper fillets are: flounder, cod, haddock, catfish, tilapia or orange roughy. To easily tell when the red snapper fillets are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients

1		Egg, beaten
1/3	Cup	Coconut milk (NOT cream of coconut)
3/4	Cups	Fine breadcrumbs
1	Teaspoon	Lime zest
4		Red snapper fillets
		Mustard Lime Sauce
1/4	Cup	Mayonnaise
2	Teaspoons	Dijon mustard
2	Tablespoons	Lime juice

Preparation

1. Combine egg and milk in a shallow dish.
2. Combine breadcrumbs, coconut and lime zest in another shallow dish.
3. Dip fillets in egg mixture, then dredge in coconut mixture.
4. Arrange fillets on a lightly greased baking sheet.
5. Bake at 450 degrees F for 15 minutes. Check fillets for doneness using a Cook'd Right^® Sensor.
   1. Quickly insert dark sensor tip into center of fillet. Wait 10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Fillet is done when tip of sensor is fully orange.
6. Serve with mustard lime sauce.
   1. To prepare sauce, combine all ingredients and mix well. Makes about 6 tablespoons.