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
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!
The fish with the coating is really good in and of itself. The salsa is delicious and the combo is really great together.
So easy, so simple, so yummy. I paired with La Morera Black Slate 2012 - 91% Grenache Blanc, 9% Pedro Ximenez. Perfect wine and food pairing.
This was fantastic! I used wild caught cod filets and followed the recipe. Simple and delicious.
Delicious! I omitted the green onion and used red onion instead. But would try green onion if I had some on hand. Even my 18-month-old loved this dish. Will make again!
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!
* 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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