¼ c. all-purpose flour, seasoned with salt & pepper
¼ c. Panko bread flakes
¼ c. shredded coconut
1 egg, lightly beaten
1 Tb. unsalted butter
1 Tb. olive oil
1 Tb. fresh cilantro, chopped, for garnish
2-3 Tb. shaved coconut, toasted, for garnish
For the Lime-Cilantro Butter
3 Tb. unsalted butter
1 Lime, zested
1 Tb. cilantro, chopped
Instructions
Pre-heat oven to 350 degrees.
Set up 3 dishes for dredging (1 for flour, 1 for beaten egg, 1 for Panko & coconut).
Heat an oven safe, non-stick pan on medium/high; add butter and olive oil.
Dredge fish in flour, then egg, then Panko/coconut mixture.
Place fish in hot pan; cook about 1 minute, then check bottom to ensure brownness. When brown, flip each fillet and allow to cook about 1 more minute (until browned).
Place pan in oven; allow to cook another 1-2 minutes (don't overcook or the fish will be dry!).
While in the oven, prepare the Lime-Cilantro topping by melting butter in a small sauce pan, then mixing in lime zest and cilantro. Remove from heat.
Remove fish from oven & transfer to plates; spoon butter mixture over fish, then top with cilantro and toasted coconut.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/coconut-snapper-with-lime-cilantro-butter/