Utokia's Pecan Coconut Crusted Fish

Utokia's Pecan Coconut Crusted Fish
  • Reynolds Wrap® Non-Stick Foil
  • 4 (5 ounce) fish fillets, fresh or thawed
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • Pecan Coating:
  • 1/2 cup finely chopped pecans
  • 1/2 cup shredded coconut
  • 2 tablespoons plain dry bread crumbs
  • Pineapple Mango Salsa:
  • 2 (8 ounce) cans pineapple tidbits, drained
  • 1 large mango, diced
  • 1/2 medium red bell pepper, diced
  • 2 green onions, chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt


  1. Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap(R) 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.

05/21/2018
Utokia's Pecan Coconut Crusted Fish, recipe PT15M PT1H 5 455 calories

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