Coconut Crusted Red Snapper

By Gothelp

A deliciously different coating for your fish makes this recipe a hit. Recipe and picture from grouprecipes.com.

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

Details

Preparation time 15mins
Cooking time 20mins
Adapted from grouprecipes.com

Preparation

Step 1

In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt.
Mix the ingredients together until evenly combined.
In another shallow bowl whisk together the egg and the milk.
Place the remaining 1/4 cup flour in a shallow bowl.
For each fillet: working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
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.