|
|
Reynolds Wrap®
Non-stick Foil
|
|
4
|
(4 to 6 oz. each) fish fillets (fresh or thawed)
|
|
1/4
|
cup butter, melted
|
|
1/2
|
teaspoon salt
|
|
1/4
|
to 1/2 teaspoon cayenne pepper
|
|
|
PECAN COATING:
|
|
1/2
|
cup finely chopped pecans
|
|
1/2
|
cup shredded coconut
|
|
2
|
tablespoons plain dry bread crumbs
|
|
|
PINEAPPLE MANGO SALSA:
|
|
2
|
cans (8 oz. each) 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
|
PREHEAT oven
to 400°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./span
Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | | 450 |
| grams fat | | 27 |
| % calories from fat | | 53 |
| milligrams cholesterol | | 88 |
| milligrams sodium | | 605 |
| grams carbohydrates | | 17 |
| grams fiber | | 3 |
| grams protein | | 36 |
