Coconut Crusted Seafood Fillet

The coconut in this recipe gives the fish a light sweet taste.

Preheat oven to 400 degrees.

non-stick spray

Place foil on a cookie sheet and spray with non-stick spray.

1/4 cup shredded coconut

1/4 cup Italian bread crumbs

5  Whole Wheat Ritz Crackers, crushed

1/4 tsp. garlic  granules, or to taste

1/4 tsp. seasoned salt, or to taste

1/4 tsp. pepper, or to taste

Combine coconut flakes, Italian bread crumbs , crackers and seasonings on a shallow plate.

1/3 cup liquid eggs – either whole eggs or white (doesn’t change the Weight Watcher points)

Put liquid eggs in another bowl.

6 fillets of tilapia, halibut, sole or any other white fish

Dip the fish fillet in the egg, and then in the crumbs mixture.

Place on the cookie sheet.

Bake for 15 – 20 minutes, or until fish is done.

FULL RECIPE WITHOUT PICTURES —

COCONUT CRUSTED SEAFOOD FILLETS

6 fillets of tilapia, halibut, sole or any other white fish

1/4 cup shredded coconut

1/4 cup Italian bread crumbs

5  Whole Wheat Ritz Crackers, crushed

1/4 tsp. garlic  granules, or to taste

1/4 tsp. seasoned salt, or to taste

1/4 tsp. pepper, or to taste

1/3 cup liquid eggs – either whole eggs or white (doesn’t change the Weight Watcher points)

non-stick spray

Preheat oven to 400 degrees.

Place foil on a cookie sheet and spray with non-stick spray.

Combine coconut flakes, Italian bread crumbs , crackers and seasonings on a shallow plate.

Put liquid eggs in another bowl.

Dip the fish fillet in the egg, and then in the crumbs mixture.

Place on the cookie sheet.

Bake for 15 – 20 minutes, or until fish is done.