Utokias Pecan Coconut Crusted Fish

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

Step: 1

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.

Step: 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.

Step: 3

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

Step: 4

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

Per Serving: 502 calories; protein 28.8g; carbohydrates 41.7g; fat 26.3g; cholesterol 82.4mg; sodium 674.2mg.

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Avoidance on late-night snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as off limits ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just pleased it in the first place."

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