Pecan Coconut Crusted Fish from this group's sponsor!
(4 to 6 oz. each) fish fillets (fresh or thawed)
cup butter, melted
to 1/2 teaspoon cayenne pepper
cup finely chopped pecans
cup shredded coconut
tablespoons plain dry bread crumbs
PINEAPPLE MANGO SALSA:
cans (8 oz. each) pineapple tidbits, drained
large mango, diced
medium red pepper, diced
green onions, chopped
tablespoon red wine vinegar
tablespoons chopped cilantro
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
|% calories from fat||53|