Pecan Coconut Crusted Fish

Total Time
Prep 20 mins
Cook 15 mins

You can use almost any kind of fish with this recipe.

Ingredients Nutrition


  1. PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; 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.


Most Helpful

I have tried several different recipes for fish and this was by far the best. We had two another couples over for dinner the first time I cooked it and EVERYONE loved it! The only thing I would suggest is cutting the salsa in 1/2. It was really good but we had tons left over.

kittinlynn August 19, 2007

OMG, this recipe is dynamite! I used mahi mahi, and I chopped the coconut & pecans in a food processor. My husband called it, "restaurant quality". :)

coopersmith June 21, 2010

The fish came out GREAT! I LOVE this crust and will use it again ASAP! As for the salsa, I had to flip around a few things! I had to not use the mango (allergic) and I only used, tomato, cilantro, onion, pineapple and jalapenos and a juice from 1/2 lime! AWSOME meal! I also layed the fish on top of the salsa! Thanks again, this was great!

American mom in Japan January 18, 2009

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