UTOKIA'S PECAN COCONUT CRUSTED FISH
Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g
PECAN COCONUT CRUSTED FISH
Make and share this Pecan Coconut Crusted Fish recipe from Food.com.
Provided by LMillerRN
Categories Coconut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; 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.
Nutrition Facts : Calories 558.1, Fat 27.6, SaturatedFat 12.2, Cholesterol 129.5, Sodium 717, Carbohydrate 36.3, Fiber 5.2, Sugar 26.4, Protein 44.5
PECAN CRUSTED FISH
Make and share this Pecan Crusted Fish recipe from Food.com.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
- Combine buttermilk and hat sauce in another shallow bowl.
- Place flour on a plate.
- Dredge in flour. Dip in buttermilk. Dredge in pecans.
- Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
- OR
- Leave skin on 1 side and dredge nonskin side.
- Broil until flakey.
- Serve with lemon wedge.
Nutrition Facts : Calories 381.3, Fat 15.6, SaturatedFat 1.7, Cholesterol 100.2, Sodium 531.3, Carbohydrate 14.6, Fiber 2.3, Sugar 2.8, Protein 45.1
CARTAGENA COCONUT FISH FILLETS
Fish fillets get a tropical touch thanks to a creamy, zesty and totally delicious coconut sauce inspired by South American flavors.
Provided by My Food and Family
Categories Fish
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Heat 1/4 cup dressing in large skillet on medium-high heat. Add peppers, onions, garlic, tomato paste and thyme; mix well. Cook 5 min., stirring frequently. Stir in coconut milk; bring to a boil. Pour into bowl; set aside.
- Add remaining dressing to same skillet; cook on medium-high heat 1 min. or until heated through, stirring occasionally. Add fish; cook 5 min. Turn fish over; top with reserved sauce. Simmer 2 to 3 min. or until fish flakes easily with fork.
- Sprinkle evenly with coconut just before serving.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
UTOKIA'S PECAN COCONUT CRUSTED FISH
Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
Provided by Reynolds KitchensR
Categories Reynolds®
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g
PECAN CRUSTED CATFISH
This recipe comes from the Dec 2009 issue of Woman's Day. It is an easy version of one of my favorite Southern Living Recipes that uses catfish. I think other varieties of fish would work well in this recipe as well as catfish - salmon, tilatipa and others.
Provided by Julie F
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 450. Line a rimmed baking pan with nonstick foil.
- Finely chop pecans, either by hand or in a food processor. Spread on a sheet of waxed paper. Put honey mustard in a small bowl and mix with 2 t water.
- Brush one side of fillets with honey mustard mixture, then press in chopped pecans. Place on baking pan.
- Bake 10 to 14 minutes or until fish is cooked through and pecans are toasted.
PECAN-CRUSTED TILAPIA
I love pecan-crusted fish. This is a light recipe, but you can serve it with a kicked-up tartar sauce as well.
Provided by MommyMakes
Categories Tilapia
Time 11m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine breadcrumbs, pecans, salt, garlic, and pepper in a shallow dish.
- Combine buttermilk and hot sauce (such as Tabasco) in a medium bowl.
- Place flour in a third dish.
- Dredge 1 fillet in flour, dip into buttermilk mixture, then into breadcrumb mixture. Repeat with remaining fillets.
- Heat 1 1/2 tsp oil in a large skillet (non-stick works best) over medium-high heat.
- Cook 2 fillets for 3 minutes on each side or until fish flakes easily.
- Add remaining oil and cook additional 2 fillets.
- Serve with lemon!
Nutrition Facts : Calories 330.4, Fat 12.4, SaturatedFat 2.2, Cholesterol 86.3, Sodium 525.9, Carbohydrate 16.9, Fiber 1.5, Sugar 2.6, Protein 38.3
UTOKIA'S PECAN COCONUT CRUSTED FISH
Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
Provided by Reynolds KitchensR
Categories Reynolds®
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g
PECAN-COCONUT CRUSTED TILAPIA
When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. -Caitlin Roth, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.
Nutrition Facts : Calories 380 calories, Fat 26g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 35g protein.
PECAN CRUSTED FISH
This is super yummy! And goes well with Summer Melon Salsa (which I have also posted so you can search it) - This comes from Moosewood (my fav. cookbook ever!)They recommend using fillets such as catfish, snapper, salmon, or tilapia for this dish
Provided by d-licious
Categories Fruit
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F; lightly oil a baking pan.
- Rinse the fish and place it in a shallow dish.
- Pour the buttermilk over the fillets.
- In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
- One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.
- Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.
Nutrition Facts : Calories 287.6, Fat 7.4, SaturatedFat 1, Cholesterol 78.5, Sodium 567.2, Carbohydrate 17.4, Fiber 1.9, Sugar 2.3, Protein 36.5
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