Coconut Crusted Red Snapper

1. 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.

2. 2

   In another shallow bowl whisk together the egg and the milk.

3. 3

   Place the remaining 1/4 cup flour in a shallow bowl.

4. 4

   For Each Fillet:

5. 5

   Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.

6. 6

   Heat the 1 T. of olive oil in a lg. saute pan until hot.

7. 7

   Add the fillets to the pan, coconut side down.

8. 8

   Cook 3 mins., then turn and cook until done, about 1 minute more.

* Per serving · 4 servings · Values may vary.

No additional tips available.