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  Coconut-Lime Fish Fillets with Mustard-Lime Sauce
Courtesy of Guam Fisherman's Co-Op

1 egg beaten
1/3 cup unsweetened coconut flakes
1/3 cup coconut milk
3/4 cup fine breadcrumbs
1 teaspoon lime zest
2 lbs Mahi or Wahoo fillets

Preheat oven to 450F. Combine egg and milk in a shallow dish. Combine breadcrumbs, coconut flakes 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 for 15 to 20 minutes or until fish flakes easily. Serve with Mustard-Lime sauce.

Mustard-Lime Sauce

1/4 cup mayonnaise
2 tsps Dijon mustard
2 Tbs lime juice


Yield: 4 to 6 servings