Red Snapper with Coconut Crust
By phpbyte
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Ingredients
- Four 8 oz. red snapper fillets with skin (boned, rinsed, and patted dry)
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup flour
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 Tablespoon olive oil
- Lime juice
Details
Servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix well.
Step 2
In another bowl, whisk the egg and milk. Place 1/4 cup of flour in a separate bowl.
Step 3
Press each snapper fillet into the flour, egg and milk, and coconut mixtures.
Step 4
Heat the 1 Tablespoon of olive oil in a large sauté pan until hot. Then add the fillets to the pan, coconut side down. Cook 3 minutes. Then turn and cook until done, about one minute more. Splash some lime juice on each fillet.
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