Pecan Coconut Crusted Fish with Pineapple Mango Salsa

Name: Pecan Coconut Crusted Fish with Pineapple Mango Salsa
Total time: 35 min
Yield: 2
Ingredients: 2 (8 oz) cans pineapple tidbits, drained; 2 green onions, chopped; 1 large mango, diced; 0.5 medium red bell pepper, diced; 2 tbsp chopped cilantro; 1 tbsp red wine vinegar; 0.25 tsp salt; Reynolds Wrap® Non-Stick Foil; 0.25 cup butter, melted; 0.5 tsp salt; 0.25 tsp cayenne pepper; 4 (5 oz) fish fillets, fresh or thawed; 0.5 cup finely chopped pecans; 0.5 cup shredded coconut; 2 tbsp plain dry bread crumbs

Juicy fish fillets coated in a crunchy pecan coconut mixture and baked to perfection, served alongside a refreshing pineapple mango salsa.

Recipe Info

Prep Time

35 min

Difficulty

Easy

Servings

Nutrition

calories502kcal

carbohydrates42g

fat26g

fiber5g

protein29g

sodium674mg

sugar33g

Dinner American

Ingredients

2 (8 oz) cans pineapple tidbits, drained

2 green onions, chopped

1 large mango, diced

0.5 medium red bell pepper, diced

2 tbsp chopped cilantro

1 tbsp red wine vinegar

0.25 tsp salt

Reynolds Wrap® Non-Stick Foil

0.25 cup butter, melted

0.5 tsp salt

0.25 tsp cayenne pepper

4 (5 oz) fish fillets, fresh or thawed

0.5 cup finely chopped pecans

0.5 cup shredded coconut

2 tbsp plain dry bread crumbs

Directions

In a bowl, combine pineapple, green onions, mango, bell pepper, cilantro, red wine vinegar, and 1/4 tsp salt. Cover and refrigerate until ready to serve.