Pecan Coconut Crusted Fish - cooking recipe

Ingredients
    PECAN COATING
    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
    PINEAPPLE MANGO SALSA
    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
Preparation
    PREHEAT oven to 400\u00b0F 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.

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