Pan Fried Red Snapper With Coconut Crust And Lime Butter

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.

In another shallow bowl whisk together the egg and the milk. Place the remaining 1/4 cup 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 1 Tablespoon of olive oil in a large saute pan until hot. Then add the fillets to the pan, coconut side down. Cook 3 minutes. Then turn and cook until done, about one minute more. Serve with Lime Butter. This can be prepared in advance.

Lime Butter: Place butter in a small metal bowl. Zest and juice the limes. Add the juice, zest, and cilantro to the bowl with the butter. Add white pepper and salt.

Mix until all ingredients are completely blended. On a piece of plastic wrap place the butter and form into a log. Wrap the butter "log" in the plastic wrap and refrigerate until ready to serve.