Utokia's Pecan Coconut Crusted Fish

This recipe crusts fish fillets with a coconut, pecan, and bread crumb coating. They're baked and served with a sweet 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

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

Step 2

Combine pineapple, mango, green onions, bell pepper, cilantro, red wine vinegar, and ¼ teaspoon salt in a bowl; chill until ready to serve.

Step 3

Preheat the oven to 400 degrees F (205 degrees C). Line a 15 ½x10 ½x1-inch baking sheet with nonstick foil (with the dull, nonstick, side that will touch food up); set aside.

Step 4

Combine butter, ½ teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat.

Step 5

Combine pecans, coconut, and bread crumbs in a bowl; spread onto a sheet of wax paper. Press fish into pecan mixture, turning to evenly coat; press in additional pecan mixture as necessary. Place fish in a single layer on the prepared baking sheet.