Tip for Utokia's Pecan Coconut Crusted Fish

Name: Tip for Utokia's Pecan Coconut Crusted Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 0 teaspoons cayenne pepper, or to taste; 1 Stick Reynolds Wrap® Non Foil; 2 Tbsps chopped cilantro; 118 milliliters shredded coconut; 2 Tbsps plain dry bread crumbs; 567 grams fish fillets, fresh or thawed; 2 green onions, chopped; 1 large mango, diced; 118 milliliters finely chopped pecans; 454 grams pineapple tidbits, drained; 1 mediums red bell pepper, diced; 1 Tbsp red wine vinegar; 0 teaspoons salt

Tip for Utokia's Pecan Coconut Crusted Fish might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This pescatarian recipe has 480 calories, 32g of protein, and 27g of fat per serving. If you have salt, coconut, green onions, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes.

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.

Ingredients you will need

Wrap

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Combine butter, salt and cayenne pepper in a large bowl.

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Cayenne Pepper

Butter

Salt

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Bowl

Add fish and stir to coat; set aside.

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Fish

Combine pecans, coconut and bread crumbs.

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Breadcrumbs

Coconut

Pecans

Spread mixture on a sheet of wax paper.

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Spread

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Wax Paper

Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary.

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Coconut

Fish

Roll

Place in a single layer in foil-lined pan.

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Aluminum Foil

Frying Pan

Bake for 15 to 20 minutes or just until fish is opaque throughout.

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Fish

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Oven

Serve with salsa.

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Salsa

Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

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Red Wine Vinegar

Green Onions

Red Pepper

Pineapple

Cilantro

Mango

Fish

Salt

Equipment

Ingredients

Servings:

59milliliters

butter, melted 0teaspoons

cayenne pepper, or to taste 1Stick

Reynolds Wrap® Non Foil 2Tbsps

chopped cilantro 118milliliters

shredded coconut 2Tbsps

plain dry bread crumbs 567grams

fish fillets, fresh or thawed 2

green onions, chopped 1large

mango, diced 118milliliters

finely chopped pecans 454grams

pineapple tidbits, drained 1mediums

red bell pepper, diced 1Tbsp

red wine vinegar 0teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.