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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.

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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". :)

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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!

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American mom in Japan January 18, 2009

Oh my, I LOVE this recipe. I've made pecan-crusted fish, and macadamia-crusted fish, but hadn't thought about pecans and coconut. I live the addition of a salsa, whether it's my own pineapple salsa or your pineapple-mango salsa! Yum.

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MountainCook October 01, 2006

Wonderful flavor - easy prep! This is a yummy way to prepare fish or poultry. I used 3 fish fillets and 3 chicken breasts and they were both fabulous. The salsa is a nice sweet addition to the meal. I did add a couple of splashes of hot sauce to ours to spice it up a little. Yummy! THanks for sharing!

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JillAZ July 25, 2006
Pecan Coconut Crusted Fish