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.
Utokia's Pecan Coconut Crusted Fish
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS139
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
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Carbohydrate42 g
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Cholesterol82 mg
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Fiber5 g
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Protein29 g
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Saturated Fat11 g
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Sodium674 mg
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Sugar33 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare 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
StepPreheat 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
StepButter 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
StepCreate 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
StepCoat 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
StepBake 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
StepServe 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)
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RECIPE REVIEWS
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Please Rate
Jace Kemmer
Apr 19, 2025The pecan-coconut crust is genius! I never thought to combine those flavors with fish.
Michel Beer
Mar 4, 2025I added a little bit of lime zest to the salsa and it really brightened up the flavors.
Jada Swaniawski
Feb 24, 2025Absolutely delicious! The crust was perfectly crunchy and the salsa was so refreshing.
Bud Ward
Feb 16, 2025Easy to follow recipe and the results were amazing. Thank you for sharing!
Luisa Rau
Oct 17, 2024This is my new go-to fish recipe! So simple yet so flavorful.
Maiya Kuhn
Oct 15, 2024I used almond flour instead of breadcrumbs and it worked perfectly for a gluten-free version.
Orval Ferry
Jul 2, 2024My family loved this! Even my picky eaters devoured it. Will definitely be making it again.
Jany Smitham
Jun 4, 2024The fish was so moist and flavorful. The salsa added a wonderful tropical twist.