Recipe by Reynolds Wrap® Non-Stick Foil
"Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa."
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Reynolds Wrap® Non-Stick Foil
4 (5 ounce)
fish fillets, fresh or thawed
cayenne pepper, or to taste
finely chopped pecans
plain dry bread crumbs
Pineapple Mango Salsa:
2 (8 ounce) cans
pineapple tidbits, drained
red bell pepper, diced
green onions, chopped
red wine vinegar
We really enjoyed this recipe. We are gluten free so we left the breadcrumbs out, with no complaint. All in all it was quick, easy, and flavorful!
This was a big hit tonight! Husband gave it a 9/10. Great dish for those who want to eat more fish but don't really like "fishy taste"... when I make it again I will make a bit more of the pecan/coconut. and less of the salsa...I cut the mango salsa in half and still had a half cup left. Might try using coconut oil in lieu of the butter. Love butter, just not the cholesterol!
* Percent Daily Values are based on a 2,000 calorie diet.
Utokia's Pecan Coconut Crusted Fish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 502
** Calories from Fat: 236
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