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Ingredients

Reynolds Wrap® Non-Stick Foil 4 (5 ounce) fish fillets, fresh or thawed ¼ cup butter, melted ½ teaspoon salt ¼ teaspoon cayenne pepper, or to taste ½ cup finely chopped pecans ½ cup shredded coconut 2 tablespoons plain dry bread crumbs 2 (8 ounce) cans pineapple tidbits, drained 1 large mango, diced ½ medium red bell pepper, diced 2 green onions, chopped 1 tablespoon red wine vinegar 2 tablespoons chopped cilantro ¼ teaspoon salt

Nutrition Info

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: : -

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.
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.
Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill, serve with fish.

4 servings

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