Coconut-crusted Red Snapper

Not being big on fish, this is my first red snapper recipe I have tried and I was surprised first that the fish was so mild, then the coconut coating with curry, coriander, and cumin had such great flavor. Since first preparing this red snapper, it has become a repeat meal for us. Quick and super simple to prepare, this can easily become a great new dish for your busy weeknights. Enjoy!

4 8 oz. red snapper fillets with skin
1/2 C. shredded coconut
1/2 C. flour (I use chickpea flour or tapioca flour)
2 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
1 tsp. pepper
1 tsp. salt
1 egg
1/2 C. milk
1 Tbsp. olive oil or avocado oil

In a shallow bowl combine coconut, 1/4 cup of flour, curry powder, coriander, cumin, pepper, and salt. In another shallow bowl whisk together the egg and milk. Place the remaining 1/4 cup of 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 oil in a large saute pan until hot. Add the fillets to the pan, coconut side down. Cook 3 minutes, then turn and cook until done, about 1 minute.

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