Ingredients
4
4 servings
- •Reynolds Wrap® Non-Stick Foil
- •4 (5 ounce) fish fillets, fresh or thawed
- •¼ cup butter, melted
- •½ teaspoon salt
- •¼ teaspoon cayenne pepper, or to taste
- •½ cup finely chopped pecans
- •½ cup shredded coconut
- •2 tablespoons plain dry bread crumbs
- •2 (8 ounce) cans pineapple tidbits, drained
- •1 large mango, diced
- •½ medium red bell pepper, diced
- •2 green onions, chopped
- •1 tablespoon red wine vinegar
- •2 tablespoons chopped cilantro
- •¼ teaspoon salt
Instructions
- 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 wine vinegar, cilantro and salt. Chill; serve with fish.
Nutritional Facts
Per 4 servings
- Calories: 502
- Carbohydrate: 42g
- Fat: 26g
- Fiber: 5g
- Protein: 29g
- Sugar: 33g
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