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

Recipe Summary

Servings:
4
Yield:
4 servings
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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 58% DV; carbohydrates 41.7g 14% DV; fat 26.3g 40% DV; cholesterol 82.4mg 28% DV; sodium 674.2mg 27% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2013
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! Read More
(5)
35 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/09/2013
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! Read More
(5)
Rating: 5 stars
11/07/2013
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! Read More
(3)
Rating: 5 stars
01/02/2015
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! Read More
(2)
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Rating: 5 stars
07/10/2014
The fish with the coating is really good in and of itself. The salsa is delicious and the combo is really great together. Read More
(2)
Rating: 5 stars
12/05/2014
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. Read More
(2)
Rating: 5 stars
11/17/2014
This recipie is amazing. No changes needed. Very tropical and fresh. It was almost like eating dessert. Read More
(2)
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Rating: 5 stars
04/04/2014
This was fantastic! I used wild caught cod filets and followed the recipe. Simple and delicious. Read More
(1)
Rating: 5 stars
04/14/2016
There are many layers of flavor with this fantastic pairing of ingredients. The sweet heat and nuttiness with the fish and a sweet and mild tartness with the pineapple-mango salsa. The only changes I made was I lightly seasoned the fish with cayenne and salt after I coated it in butter to ensure the heat gets in the dish. I also used a harder less ripe mango because there are already two different sweetened ingredients with the pineapple and coconut I wanted to add a little mild tartness to this dish. This dish was amazing! Read More
(1)
Rating: 5 stars
10/17/2014
Made it with perch. Didn't have mango so just used fresh pineapple. Didn't have red pepper so used green. This was wonderful! Read More
(1)