Utokia's Pecan Coconut Crusted Fish
Description
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.
Ingredients
•
2 (8 ounce) cans pineapple tidbits, drained
•
1 large mango, diced
•
2 green onions, chopped
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1/2 medium red bell pepper, diced
•
2 tablespoons chopped cilantro
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1 tablespoon red wine vinegar
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1/4 teaspoon salt
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Reynolds Wrap® Non-Stick Foil
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1/4 cup butter, melted
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper, or to taste
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4 (5 ounce) fish fillets, fresh or thawed
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1/2 cup finely chopped pecans
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1/2 cup shredded coconut
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2 tablespoons plain dry bread crumbs
Directions
1
Combine pineapple, mango, green onions, bell pepper, cilantro, red wine vinegar, and ¼ teaspoon salt in a bowl; chill until ready to serve.
2
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.
3
Combine butter, ½ teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat.
4
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.
5
Bake in the preheated oven just until fish is opaque throughout, 15 to 20 minutes. Serve with salsa.