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!
This recipie is amazing. No changes needed. Very tropical and fresh. It was almost like eating dessert.
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!
Super easy to make and tasty! I did this organic and with gluten free "rye" bread crumbs and added coconut flour with the shredded coconut+pecan crust.
Also added jicama and lemon juice in the mango salsa to make it more of a salad side dish.
I had butter leftover and happened to be drinking red wine ;) so added lemon and made a "buerre rouge" for dipping just for the heck of it.
All in all a great meal for the whole family. My kids can't stand fish usually... I used cod and there were no complaints of a "fishy taste"--they finished it all!
Thanks for sharing, I will be sure to use and tweak this recipe again!
I've eaten walleye in about 1000 different ways. I'm a fisherman that's married so it's my job to cook the fare I bring home. This recipe was phenomenal! A great, healthy spin on cooking fish. Best part is its baked not fried so rather than stinking up the house with fish smell, this recipe spreads the aroma of coconut and peppers and cilantro. Really great combination.
Made it with perch. Didn't have mango, so just used fresh pineapple. Didn't have red pepper, so used green. This was wonderful!
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.
* 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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