Cocounut and Lime are a fantastic combination and bring out the best in fish. A savoury sauce compliments the flavours of the fish and adds a bit of a spicy (not hot!) kick. Serve this with a nice rice pilaf and some fresh sugar-snap peas. This recipe makes 4-6 generous portions.
1/2 c coconut milk
1 c bread crumbs, from any bread recipe on our site
1 c flaked coconut
Zest from one lime
6 filets Tilapia
salt and pepper
3/4 c mayonnaise
2 tbsp dijon mustard
Juice from 2 limes
Combine eggs and coconut milk in a bowl, and whisk.
Combine bread crumbs, coconut, and lime zest in a shallow container.
Shake salt and pepper over fish filets, then dip them in the egg mixture, then coat in the breadcrumb mixture.
Press lightly to make sure the coating adheres to every side.
Place on a parchment-lined pan and bake at 425 degrees for 20 minutes.
Meanwhile whisk together the Mustard-Lime sauce, and heat slowly on the stove on very low heat, stirring occasionally.
Remove fish to plate, and put a little of the Mustard-Lime sauce on each plate.