Tip for Utokia's Pecan Coconut Crusted Fish

Ingredients

• 0.3 cup butter melted
• 0.3 teaspoon cayenne pepper to taste
• 2 tablespoons cilantro leaves chopped
• 0.5 cup coconut or shredded
• 2 tablespoons bread crumbs plain dry
• 20 ounce fish fillets fresh thawed
• 2  green onions chopped
• 1 large mangos diced
• 0.5 cup pecans finely chopped
• 16 ounce dole pineapple tidbits drained canned
• 0.5 medium bell pepper diced red
• 1 tablespoon red wine vinegar 
• 0.3 teaspoon salt 
• 1 Stick non foil reynolds wrap®

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• wax paper

Directions

1. 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.
2. Combine butter, salt and cayenne pepper in a large bowl.
3. Add fish and stir to coat; set aside.
4. Combine pecans, coconut and bread crumbs.
5. Spread mixture on a sheet of wax paper.
6. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary.
7. Place in a single layer in foil-lined pan.
8. Bake for 15 to 20 minutes or just until fish is opaque throughout.
9. Serve with salsa.
10. Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.