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Pecan Coconut Crusted Fish

Posted by on Aug. 2, 2012 at 5:23 PM
  • 5 Replies
1 mom liked this

Pecan Coconut Crusted Fish from this group's sponsor!


Reynolds Wrap® Non-stick Foil

4

(4 to 6 oz. each) fish fillets (fresh or thawed)

1/4

cup butter, melted

1/2

teaspoon salt

1/4

to 1/2 teaspoon cayenne pepper

 

PECAN COATING:

1/2

cup finely chopped pecans

1/2

cup shredded coconut

2

tablespoons plain dry bread crumbs

 

PINEAPPLE MANGO SALSA:

2

cans (8 oz. each) 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

PREHEAT oven to 400°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./span

Number of Servings: 4

Nutrition Information:
(Per Serving)

calories   450
grams fat   27
% calories from fat   53
milligrams cholesterol   88
milligrams sodium   605
grams carbohydrates   17
grams fiber   3
grams protein   36
by on Aug. 2, 2012 at 5:23 PM
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Replies (1-5):
snuggiewoogie
by on Aug. 2, 2012 at 5:26 PM

 Ok what are ya doing over here! Silly :)

proudmommy690
by on Aug. 2, 2012 at 10:15 PM
tfs
Posted on CafeMom Mobile
ceciliam
by on Aug. 3, 2012 at 9:33 AM

This sounds like something I might like.

emilyrosenj
by Margaret on Aug. 3, 2012 at 10:22 AM

Another yummy recipe, thank you!

goddess99
by Bronze Member on Aug. 3, 2012 at 10:32 AM

YUM love fish

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