Utokia's Pecan Coconut Crusted Fish

6 Reviews 1 Pic
Recipe by  Reynolds Wrap® Non-Stick Foil

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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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Reviews (6)

Rate This Recipe
AC Spies
2

AC Spies

This was a big hit tonight! Husband gave it a 9/10. Great dish for those who want to eat more fish but don't really like "fishy taste"... when I make it again I will make a bit more of the pecan/coconut. and less of the salsa...I cut the mango salsa in half and still had a half cup left. Might try using coconut oil in lieu of the butter. Love butter, just not the cholesterol!

mrs. kosmos
0

mrs. kosmos

The fish with the coating is really good in and of itself. The salsa is delicious and the combo is really great together.

Candace Hobbs
0

Candace Hobbs

So easy, so simple, so yummy. I paired with La Morera Black Slate 2012 - 91% Grenache Blanc, 9% Pedro Ximenez. Perfect wine and food pairing.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 502 cal
  • 25%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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