Utokia's Pecan Coconut Crusted Fish recipe

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Ingredients

Reynolds Wrap® Non-Stick Foil
4 (5 ounce) fish fillets, fresh or thawed
¼ cup butter, melted
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoons plain dry bread crumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
½ medium red bell pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
¼ teaspoon salt

Nutrition Info

501.7 calories
carbohydrate: 41.7 g
cholesterol: 82.4 mg
fat: 26.3 g
fiber: 5.3 g
protein: 28.8 g
saturatedFat: 10.9 g
servingSize: -
sodium: 674.2 mg
sugar: 32.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food, set aside.

  2. Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat, set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.

  3. Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.

  4. For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill, serve with fish.

Recipe Yield

4 servings

Recipe Note

Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

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