Utokia's Pecan Coconut Crusted Fish Recipe - Allrecipes.com
Utokia's Pecan Coconut Crusted Fish Recipe
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Tip for Utokia's Pecan Coconut Crusted Fish
See how to make quick, mess-free pecan and coconut-crusted cod fillets. See more

Utokia's Pecan Coconut Crusted Fish

Recipe by  

"Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® 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.
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Footnotes

  • REYNOLDS KITCHENS TIPS:
  • 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.
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Reviews More Reviews

Sep 09, 2013

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!

 
Nov 17, 2014

This recipie is amazing. No changes needed. Very tropical and fresh. It was almost like eating dessert.

 

10 Ratings

Nov 07, 2013

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!

 
Dec 05, 2014

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.

 
Oct 17, 2014

Made it with perch. Didn't have mango, so just used fresh pineapple. Didn't have red pepper, so used green. This was wonderful!

 
Jul 10, 2014

The fish with the coating is really good in and of itself. The salsa is delicious and the combo is really great together.

 
Apr 14, 2014

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.

 
Apr 04, 2014

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

 

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Nutrition

  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 674 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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