Utokia's Pecan Coconut Crusted Fish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa. Ingredients:
reynolds wrap® non-stick foil |
4 (5 ounce) fish fillets, fresh or thawed |
1/4 cup butter, melted |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper, or to taste |
pecan coating |
1/2 cup finely chopped pecans |
1/2 cup shredded coconut |
2 tablespoons plain dry bread crumbs |
pineapple mango salsa |
2 (8 ounce) cans pineapple tidbits, drained |
1 large mango, diced |
1/2 medium red bell pepper, diced |
2 green onions, chopped |
1 tablespoon red wine vinegar |
2 tablespoons chopped cilantro |
1/4 teaspoon salt |
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.
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