Ingredients for Pecan Coconut Crusted Fish
- 1 pound fish fillets
- 4 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup pecan halves
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tablespoons red wine vinegar
- 1/4 cup chopped cilantro
- cooking spray
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How to Make Pecan Coconut Crusted Fish
- Preheat oven to 400°F (200°C). Line a 15 1/2 x 10 1/2 x 1-inch baking pan with foil and lightly grease with cooking spray.
- In a medium bowl, melt 4 tablespoons of butter. Stir in 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper.
- Add 1 pound of fish fillets (e.g., cod, tilapia, mahi-mahi) to the butter mixture and gently toss to coat.
- Set aside.
- In a separate bowl, combine 1 cup pecan halves, 1 cup shredded coconut, and 1/2 cup breadcrumbs.
- Spread the pecan-coconut mixture onto a sheet of wax paper for easy coating.
- Press each fish fillet into the pecan-coconut mixture, ensuring it's fully coated. Press on extra mixture if needed for a thicker crust.
- Place the coated fish fillets in a single layer in the prepared baking pan.
- Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish bakes, prepare the salsa:
- Combine 1 cup diced pineapple, 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup chopped green onions, 2 tablespoons red wine vinegar, 1/4 cup chopped cilantro, and 1/4 teaspoon salt in a bowl.
- Refrigerate the salsa for at least 15 minutes to allow the flavors to meld.
- Serve the baked fish immediately, topped with the chilled tropical salsa.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
105g
Fat
61g
Carbs
12g
