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Home : Entrees : Seafood : Pecan Coconut Crusted Fish

Makes 4 Servings
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Pecan Coconut Crusted Fish

Contributed by: NAPSA

(NAPSA) -Dear Pat and Betty:

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I like to prepare home-cooked meals for my family, but always hate the cleanup. Help!

A. Cleaning up after a home-cooked meal doesn't have to be a time-consuming, stressful experience. That's because you can prevent cleanup by lining your pans with Reynolds Wrap Release Non-Stick Foil. You'll have no more pans to scrub or soak, so you can get out of the kitchen lickety split. When preparing sticky entrees, line your pans with the non-stick (dull) side toward the food. Release Foil is the best way to line pans to keep food from sticking, ensuring you enjoy every bite.


  • Pecan Coating:

    • 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
    • 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 15x10x1 inch baking pan with Reynolds Wrap Release 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 15 to 20 minutes or just until fish is opaque throughout.

For Salsa:

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

Serving Size: Makes 4 Servings



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