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Utokia's Pecan Coconut Crusted Fish
Utokia's Pecan Coconut Crusted Fish
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Baked fish fillets with a crunchy coconut-pecan crust, topped with a tropical pineapple-mango salsa.
Ingredients:
  • Reynolds Wrap® Non-Stick Foil
  • 4 (5 ounce) fish fillets, fresh or thawed
  • 0.25 cup butter, melted
  • 0.5 teaspoon salt
  • 0.25 teaspoon cayenne pepper, or to taste
  • 0.5 cup finely chopped pecans
  • 0.5 cup shredded coconut
  • 2 tablespoons plain dry bread crumbs
  • 2 (8 ounce) cans pineapple tidbits, drained
  • 1 large mango, diced
  • 0.5 medium red bell pepper, diced
  • 2 green onions, chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped cilantro
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to 400°F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil, ensuring the non-stick (dull) side is facing the food.
  • In a large bowl, mix together butter, salt, and cayenne pepper. Add the fish and toss to coat; set aside. In another bowl, combine pecans, coconut, and bread crumbs. Spread the mixture on a sheet of wax paper. Roll the fish in the coconut mixture until evenly coated. Press extra coating if needed. Arrange the fish in a single layer on a foil-lined pan.
  • Bake the fish until it turns opaque throughout, usually in about 15 to 20 minutes. Serve with salsa on the side.
  • Make a vibrant salsa by mixing pineapple, mango, red pepper, green onions, red wine vinegar, cilantro, and salt. Refrigerate until cold and pair it perfectly with fish.

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