Coconut Snapper with Lime Cilantro Butter
Prep time
Cook time
Total time
White flaky fish works beautifully with this crunchy coating and this savory, buttery sauce.
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
  • 2 (6-8 oz.) Snapper fillets, cleaned, skinned & deboned
  • 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
  1. Pre-heat oven to 350 degrees.
  2. Set up 3 dishes for dredging (1 for flour, 1 for beaten egg, 1 for Panko & coconut).
  3. Heat an oven safe, non-stick pan on medium/high; add butter and olive oil.
  4. Dredge fish in flour, then egg, then Panko/coconut mixture.
  5. 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).
  6. Place pan in oven; allow to cook another 1-2 minutes (don't overcook or the fish will be dry!).
  7. 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.
  8. 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