Recipe: Utokia's Pecan Coconut Crusted Fish

Recipe: Utokia's Pecan Coconut Crusted Fish

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Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

Utokia's Pecan Coconut Crusted Fish Ingredients

  • Reynolds Wrap Non-Stick Foil

  • 4 (5 ounce) fish fillets, fresh or thawed

  • cup butter, melted

  • teaspoon salt

  • teaspoon cayenne pepper, or to taste

  • cup finely chopped pecans

  • cup shredded coconut

  • 2 tablespoons plain dry bread crumbs

  • 2 (8 ounce) cans pineapple tidbits, drained

  • 1 large mango, diced

  • medium red bell pepper, diced

  • 2 green onions, chopped

  • 1 tablespoon red wine vinegar

  • 2 tablespoons chopped cilantro

  • teaspoon salt

How to Make Utokia's Pecan Coconut Crusted Fish

  1. Preheat oven to 400 degrees F. Line a 15 1/2×10 1/2×1-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. 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.

  3. Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.

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

Utokia's Pecan Coconut Crusted Fish Nutritions

  • Calories: 501.7 calories

  • Carbohydrate: 41.7 g

  • Cholesterol: 82.4 mg

  • Fat: 26.3 g

  • Fiber: 5.3 g

  • Protein: 28.8 g

  • SaturatedFat: 10.9 g

  • ServingSize:

  • Sodium: 674.2 mg

  • Sugar: 32.5 g

  • TransFat:

  • UnsaturatedFat:

Utokia's Pecan Coconut Crusted Fish Reviews

  • This was a big hit tonight Husband gave it a 9/10. Great dish for those who want to eat more fish but dont really like "fishy taste"… when I make it again I will make a bit more of the pecan/coconut. and less of the salsa…I cut the mango salsa in half and still had a half cup left. Might try using coconut oil in lieu of the butter. Love butter, just not the cholesterol

  • Super easy to make and tasty I did this organic and with gluten free "rye" bread crumbs and added coconut flour with the shredded coconut+pecan crust.Also added jicama and lemon juice in the mango salsa to make it more of a salad side dish.I had butter leftover and happened to be drinking red wine 😉 so added lemon and made a "buerre rouge" for dipping just for the heck of it. All in all a great meal for the whole family. My kids cant stand fish usually… I used cod and there were no complaints of a "fishy taste"–they finished it allThanks for sharing, I will be sure to use and tweak this recipe again

  • We really enjoyed this recipe. We are gluten free so we left the breadcrumbs out, with no complaint. All in all it was quick, easy, and flavorful

  • Ive eaten walleye in about 1000 different ways. Im a fisherman thats married so its my job to cook the fare I bring home. This recipe was phenomenal A great, healthy spin on cooking fish. Best part is its baked not fried so rather than stinking up the house with fish smell, this recipe spreads the aroma of coconut and peppers and cilantro. Really great combination.

  • The fish with the coating is really good in and of itself. The salsa is delicious and the combo is really great together.

  • This recipie is amazing. No changes needed. Very tropical and fresh. It was almost like eating dessert.

  • Definitely a keeper Being low carb I left out the breadcrumbs and did not make the salsa. The only other modification was to use half butter and half coconut oil. I chopped the pecans in my mini chopper, then added the unsweetened coconut and chopped some more.This has great flavor and mouth feel. As others have noted, it made the house smell good vs. fishy.

  • Delicious I omitted the green onion and used red onion instead. But would try green onion if I had some on hand. Even my 18-month-old loved this dish. Will make again

  • So easy, so simple, so yummy. I paired with La Morera Black Slate 2012 – 91% Grenache Blanc, 9% Pedro Ximenez. Perfect wine and food pairing.

  • This was fantastic I used wild caught cod filets and followed the recipe. Simple and delicious.

  • Made it with perch. Didnt have mango, so just used fresh pineapple. Didnt have red pepper, so used green. This was wonderful

  • There are many layers of flavor with this fantastic pairing of ingredients. The sweet heat and nuttiness with the fish and a sweet and mild tartness with the pineapple-mango salsa. The only changes I made was I lightly seasoned the fish with cayenne and salt after I coated it in butter to ensure the heat gets in the dish. I also used a harder, less ripe mango because there are already two different sweetened ingredients with the pineapple and coconut, I wanted to add a little mild tartness to this dish. This dish was amazing

  • I have made several times, great for white fish

  • This fish recipe was absolutely delicious and pretty easy too. I will definitely make this again

  • Very tasty I even used olive oil instead of butter. Husband enjoyed it on its own, but the kids and I liked it with the store bought fruit salsa we found at Aldi.

  • Ive made it a few times now and my family and I enjoy it.

  • I used coconut oil instead of butter and left out the cayenne. Best crust on shrimp weve ever had

  • This dish was delicious I prepared it as written and wonder if it would be equally good on other fish such as salmon.Parchment paper worked well as I ran out of foil.

  • Yum Crunchy and coco-nutty

  • This was delicious My husband loved it. I followed the directions exactly and it was perfect. Ill definitely be making this again

  • The fish was fantastic, sweet and soft with a little crunch. Not too nutty, no coconut flavor, just a nice crust it needed. The salsa is good, but I would prefer it with chips over fish. I added a broccoli onion, celery rice with minced garlic and butter on the side which paired well with the fish. I would definitely remake the fish again, it is spot on. 🙂 I used flounder fish found in aldi.

  • I made this tonight and it was awesome. I used about 1.3 lbs of cod cut into 2 inch chunks. All of the ingredients were the same… except I added squeeze of lime juice to salsa. Served with Jasmine rice and roasted asparagus (olive oil, sea salt and a sprinkle of parmesan) that I put on the pan with fish.. it cooked same amount of time.

  • AMAZINGLY delicious So easy to make, and can also be done with chicken breast instead of fish filets. BTW the mango salsa is a real winner, but I added some chopped jalapeno peppers for a bit of kick (fresh or canned in oil). The chopped red pepper can easily be subbed with diced tomatoes . So yummy … made I few times 🙂

  • This is delicious Left off the bread crumbs in the breading though. Salsa is excellent. A new favorite at my home.

  • Loved this meal. I could eat this everyday The flavors compliment each other perfectly. You must make the salsa to go with this dish.


  • This was awesome I will be making the salsa on its own for future appetizers but was fantastic with the fish. Loved the nutty pecan/unsweetened coconut flavor with the fish. A tropical recipe

  • This was pretty delicious, though it was a bit spicy due to the cayenne pepper. I did make some tweaks. It didnt say what kind of fresh or frozen fish fillet in the recipe–so I did mahi mahi, the only one I had. Maybe making it a bit specific unless it would work for any fish. I didnt use cilantro for the salsa, and used frozen mango chunks to dice instead of using a whole mango. Ive used a little of the green pepper. I did have trouble with the coating, perhaps I didnt make enough. Part of it did stuck and the rest fell off. The salsa was great. I might considering making it again.

  • This was excellent, as is. Well, were gluten free so I left out the breadcrumbs. but the proportions for everything are perfect. The salsa is a keeper & Ill be looking for other meals to make that with as well. My family is picky and didnt so much care for the coconut on the fish, but I loved it. It really goes well with the salsa.

Source: Utokia's Pecan Coconut Crusted Fish

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