Utokia's Pecan Coconut Crusted Fish

Fish fillets with a coconut, pecan, and bread crumb coating are baked until just done and served with a delightful pineapple and fresh mango salsa.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 502 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine pineapple, green onions, mango, bell pepper, cilantro, red wine vinegar, and 1/4 teaspoon salt. Chill until ready to serve.

Step 2

Preheat the oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with nonstick foil (with the dull (nonstick) side that will touch food up); set aside.

Step 3

Combine butter, 1/2 teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat and set aside.

Step 4

Combine pecans, coconut, and bread crumbs; spread onto a sheet of wax paper. Roll fish in pecan-coconut mixture, turning to coat evenly; pressing additional mixture as necessary. Place in a single layer in foil-lined pan.

Step 5

Bake in the preheated oven just until fish is opaque throughout, 15 to 20 minutes. Serve with salsa.