Pecan Coconut Crusted Fish

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• PECAN COATING

• 4  fish fillets (fresh or thawed)
• 1⁄4 cup butter, melted
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon cayenne pepper
• 1⁄2 cup  finely chopped pecans
• 1⁄2 cup  shredded coconut
• 2  tablespoons  plain breadcrumbs

• PINEAPPLE MANGO SALSA

• 2 (8 ounce) cans pineapple tidbits, drained
• 1  large mango, diced
• 1⁄2 medium  red pepper, diced
• 2  green onions, chopped
• 1  tablespoon red wine vinegar
• 2  tablespoons  chopped cilantro
• 1⁄4 teaspoon salt

Directions

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.