Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
What You Need
Original recipe yields 4 servings
Reynolds Wrap® Non-Stick Aluminum Foil
4 (5 ounce) fish fillets, fresh or thawed
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 Pecan Coating:
1/2 cup finely chopped pecans
1/2 cup shredded coconut
2 tablespoons plain dry bread crumbs
2 tablespoons Pineapple Mango Salsa:
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
1/2 medium red bell pepper, diced
2 green onions, chopped
1 tablespoon rice wine vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
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Let's Make It
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.
REYNOLDS KITCHENS TIPS
To line pan, flip it upside down. Press a sheet of Reynolds Wrap® Non-Stick Foil around pan. Remove foil. Flip pan upright and place foil inside. Crimp edges to rim of pan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.