Description
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
Instructions
- Preheat oven to 400 degrees F. Line a 15 1/2×10 1/2×1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
- 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.
- Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
- For salsa: Combine pineapple
- mango
- red pepper
- green onions
- red wine vinegar
- cilantro and salt. Chill; serve with fish.
Servings: 4