Coconut Lime Marinated Chicken Wings - House
INGREDIENTS:
1 Egg; beaten
1/3 c Coconut milk; (not cream of
-coconut)
1/4 c Fine bread crumbs
1/2 c Flaked unsweetened coconut
1 ts Lime zest
4 Red snapper fillets; (or
-substitute flounder, cod,
-haddock, catfish, tilapia,
-orange roughy
1 Egg; beaten
1/3 c Coconut milk; (not cream of
-coconut)
1/4 c Fine bread crumbs
1/2 c Flaked unsweetened coconut
1 ts Lime zest
4 Red snapper fillets; (or
-substitute flounder, cod,
-haddock, catfish, tilapia,
-orange roughy
---MUSTARD-LIME SAUCE---
1/4 c Reduced-calorie mayonnaise 2 ts Dijon mustard 2 tb Lime juice
Combine egg and milk in a shallow dish. Combine bread crumbs, coconut and lime zest in another shallow dish. Dip fillets in egg mixture, then dredge in coconut mixture. Arrange fillets on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until fish flakes easily. Serve with Mustard Lime Sauce. Makes 4 servings.
Mustard-Lime Sauce: Combine all ingredients; mix well.
1/4 c Reduced-calorie mayonnaise 2 ts Dijon mustard 2 tb Lime juice
Combine egg and milk in a shallow dish. Combine bread crumbs, coconut and lime zest in another shallow dish. Dip fillets in egg mixture, then dredge in coconut mixture. Arrange fillets on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until fish flakes easily. Serve with Mustard Lime Sauce. Makes 4 servings.
Mustard-Lime Sauce: Combine all ingredients; mix well.