Best Pecan Coconut Crusted Fish Recipes

UTOKIA'S PECAN COCONUT CRUSTED FISH

Utokia's Pecan Coconut Crusted Fish image

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

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 4

Number Of Ingredients 15

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

Steps:

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.
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.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g

PECAN COCONUT CRUSTED FISH

Pecan Coconut Crusted Fish image

Make and share this Pecan Coconut Crusted Fish recipe from Food.com.

Provided by LMillerRN

Categories Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 fish fillets (fresh or thawed)
1/4 cup butter, melted
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/2 cup finely chopped pecans
1/2 cup shredded coconut
2 tablespoons plain breadcrumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
1/2 medium red pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
1/4 teaspoon salt

Steps:

PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; 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.

Nutrition Facts : Calories 558.1, Fat 27.6, SaturatedFat 12.2, Cholesterol 129.5, Sodium 717, Carbohydrate 36.3, Fiber 5.2, Sugar 26.4, Protein 44.5

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