utokia's pecan coconut crusted fish

Ingredients

• Servings: 4
• 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 vinegar
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt

Recipe

• 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.
• 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 vinegar, cilantro and salt. chill; serve with fish.