Pecan Coconut Crusted Fish |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You can use almost any kind of fish with this recipe. 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 |
Directions:
1. PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; set aside.
2. 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.
3. Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
4. FOR SALSA: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.
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