Pecan Coconut Crusted Fish

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 fish fillets (fresh or thawed)
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper
• 1/2 cup finely chopped pecans
• 1/2 cup shredded coconut
• 2 tablespoons plain breadcrumbs
• 2 (8 ounce) cans pineapple tidbits, drained
• 1 large mango, diced
• 1/2 medium red pepper, diced
• 2 green onions, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 400°f line a 15 1/2x10 1/2x1-inch baking pan with foil, spray with cooking spray ; 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.