Coconut Recipe ∞ Utokia's Pecan Coconut Crusted Fish

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

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

Cooking 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.

Nutrition Facts

• calories501.7
• carbohydrateContent41.7 g
• cholesterolContent82.4 mg
• fatContent26.3 g
• fiberContent5.3 g
• proteinContent28.8 g
• saturatedFatContent10.9 g
• sodiumContent674.2 mg
• sugarContent32.5 g