Coconut Crusted Red Snapper

Name: Coconut Crusted Red Snapper
Ingredients: 4 (8 ounce) 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

11 ingredients

8 steps

Ingredients

4 (8 ounce) 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

Directions

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

In another shallow bowl whisk together the egg and the milk.
3

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

For Each Fillet:
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

Heat the 1 T. of olive oil in a lg. saute pan until hot.
7

Add the fillets to the pan, coconut side down.
8

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