Utokia's Pecan Coconut Crusted Fish

Name: Utokia's Pecan Coconut Crusted Fish
Yield: 4
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

👥 4 servings 👁️ 5 views

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

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 502

% Daily Value*

Total Fat 26.3g 34%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 674mg 29%

Total Carbohydrate 41.7g 15%

Dietary Fiber 5.3g 19%

Total Sugars 32.5g

Protein 28.8g 58%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.