Directions:
- 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.
- 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.
- Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
- For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.51 Kcal (2213 kJ) | ||
| Calories from fat | 389.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.31g | 67% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 635.52mg | 26% | |
| Potassium | 516.1mg | 11% | |
| Total Carbs | 30.03g | 10% | |
| Sugars | 20.71g | 83% | |
| Dietary Fiber | 7.27g | 29% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 48.5mg | 81% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 8.2mg | 46% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 245.96 Kcal (1030 kJ) | ||
| Calories from fat | 181.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.15g | 67% | |
|---|---|---|---|
| Cholesterol | 14.2mg | 10% | |
| Sodium | 295.76mg | 26% | |
| Potassium | 240.18mg | 11% | |
| Total Carbs | 13.98g | 10% | |
| Sugars | 9.64g | 83% | |
| Dietary Fiber | 3.39g | 29% | |
| Protein | 5.27g | 23% | |
| Vitamin C | 22.6mg | 81% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 3.8mg | 46% | |
| Calcium | 34.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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