Utokia's Pecan Coconut Crusted Fish

Utokia's Pecan Coconut Crusted Fish


"Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa."
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servings 502 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food; 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.


  • 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. Here's a video showing this handy kitchen tip.



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...

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 ...

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. B...

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.

This was fantastic! I used wild caught cod filets and followed the recipe. Simple and delicious.