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Utokia's Pecan Coconut Crusted Fish
Ingredients
2 cans
pineapple tidbits, drained
2
green onions, chopped
1 large
mango, diced
1/2 medium
red bell pepper, diced
2 tablespoons
chopped cilantro
1 tablespoon
red wine vinegar
1/4 teaspoon
salt
4 sheets
Reynolds Wrap® Non-Stick Foil
1/4 cup
butter, melted
1/2 teaspoon
salt
1/4 teaspoon
cayenne pepper, or to taste
4 (5 ounce)
fish fillets, cod
1/2 cup
finely chopped pecans
1/2 cup
shredded coconut
2 tablespoons
plain dry bread crumbs
Instructions
STEP 1
Combine pineapple, green onions, mango, bell pepper, cilantro, red wine vinegar, and salt. Chill until ready to serve.
STEP 2
Preheat the oven to 400°F. Line a baking pan with nonstick foil.
STEP 3
In a large bowl, combine butter, salt, and cayenne pepper. Add fish and toss to coat.
STEP 4
Combine pecans, coconut, and bread crumbs. Roll fish in the mixture, pressing to coat evenly. Place in the pan.
STEP 5
Bake until fish is opaque throughout, about 15 to 20 minutes. Serve with salsa.
Nutrition Facts
(per serving)
Calories:
502 calories
Servings:
4 servings
Carbohydrates:
42 g
Fat:
26 g
Fiber:
5 g
Protein:
29 g
Sugar:
33 g
Meal Effort
Preparation:
20 minutes
Cook:
15 minutes
Total:
35 minutes