Rating: 5 stars
46 Ratings
  • 5 star values: 41
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pecan Coating:
Pineapple Mango Salsa:

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

502 calories; protein 28.8g; carbohydrates 41.7g; fat 26.3g; cholesterol 82.4mg; sodium 674.2mg. Full Nutrition
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