Utokia's Pecan Coconut Crusted Fish

Utokia's Pecan Coconut Crusted Fish
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    139

Elevate your weeknight dinner with this delectable pecan coconut crusted fish. Flaky white fish fillets are transformed with a crunchy, flavorful crust and served alongside a vibrant pineapple-mango salsa for a tropical twist.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    82 mg
  • Fiber
    5 g
  • Protein
    29 g
  • Saturated Fat
    11 g
  • Sodium
    674 mg
  • Sugar
    33 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Salsa: In a bowl, gently combine the drained pineapple tidbits, diced mango, chopped green onions, diced red bell pepper, chopped cilantro, red wine vinegar, and 1/4 teaspoon of salt. Stir gently to combine. Cover and refrigerate until ready to serve. (Prep time: 15 minutes)

02

Step

Preheat and Prep: Preheat your oven to 400 degrees F (205 degrees C). Line a 15 1/2x10 1/2x1-inch baking sheet with non-stick foil, ensuring the dull, non-stick side is facing up. (Prep time: 5 minutes)

03

Step

Butter and Season Fish: In a large bowl, whisk together the melted butter, 1/2 teaspoon of salt, and cayenne pepper. Add the fish fillets to the bowl and gently toss to coat each fillet evenly with the seasoned butter. (Prep time: 5 minutes)

04

Step

Create the Crust: In a separate bowl, combine the finely chopped pecans, shredded coconut, and plain dry bread crumbs. Spread this mixture onto a sheet of wax paper. (Prep time: 5 minutes)

05

Step

Coat the Fish: Take each buttered fish fillet and gently press it into the pecan mixture, turning to evenly coat all sides. Press in additional pecan mixture as needed to ensure a thick, even crust. Place the coated fish fillets in a single layer on the prepared baking sheet. (Prep time: 10 minutes)

06

Step

Bake to Perfection: Place the baking sheet in the preheated oven and bake until the fish is opaque throughout and the crust is golden brown, approximately 15 to 20 minutes. Cooking time will vary based on the thickness of the fish. (Bake time: 15-20 minutes)

07

Step

Serve and Enjoy: Carefully remove the baking sheet from the oven. Serve the pecan coconut crusted fish immediately with a generous helping of the chilled pineapple-mango salsa. (Prep time: 5 minutes)

For best results, use a firm white fish such as cod, halibut, or mahi-mahi.
Adjust the amount of cayenne pepper to suit your spice preference. A pinch of red pepper flakes can also be used.
If you don't have non-stick foil, lightly grease the baking sheet with cooking spray.
The pineapple-mango salsa can be made ahead of time and stored in the refrigerator for up to 24 hours.

Abelardo Rolfson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 46 Ratings)
Total Reviews: (8)
  • Jace Kemmer

    The pecan-coconut crust is genius! I never thought to combine those flavors with fish.

  • Michel Beer

    I added a little bit of lime zest to the salsa and it really brightened up the flavors.

  • Jada Swaniawski

    Absolutely delicious! The crust was perfectly crunchy and the salsa was so refreshing.

  • Bud Ward

    Easy to follow recipe and the results were amazing. Thank you for sharing!

  • Luisa Rau

    This is my new go-to fish recipe! So simple yet so flavorful.

  • Maiya Kuhn

    I used almond flour instead of breadcrumbs and it worked perfectly for a gluten-free version.

  • Orval Ferry

    My family loved this! Even my picky eaters devoured it. Will definitely be making it again.

  • Jany Smitham

    The fish was so moist and flavorful. The salsa added a wonderful tropical twist.

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