Utokia’s Pecan Coconut Crusted Fish

Ingredients

• Reynolds Wrap Non-Stick Foil
• 4 (5 ounce) fish fillets, fresh or thawed
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, or to taste
• Pecan Coating:
• 1/2 cup finely chopped pecans
• 1/2 cup shredded coconut
• 2 tablespoons plain dry bread crumbs
• Pineapple Mango Salsa:
• 2 (8 ounce) cans pineapple tidbits, drained
• 1 large mango, diced
• 1/2 medium red bell pepper, diced
• 2 green onions, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt

Directions

Preheat oven to 400 degrees F. Line a 15 1/2×10 1/2×1-inch baking pan with Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food; set aside.

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.

Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.

For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.