Name: Utokia's Pecan Coconut Crusted Fish
Yield: 4
Ingredients: Reynolds Wrap® Non-Stick Foil -; Fish fillets, fresh or thawed - 4 (5 ounce); Butter, melted - ¼ cup; Salt - ½ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Finely chopped pecans - ½ cup; Shredded coconut - ½ cup; Plain dry bread crumbs - 2 tablespoons; Pineapple tidbits, drained - 2 (8 ounce) cans; Mango, diced - 1 large; Red bell pepper, diced - ½ medium; Green onions, chopped - 2; Red wine vinegar - 1 tablespoon; Chopped cilantro - 2 tablespoons; Salt - ¼ teaspoon

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Cooking:

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Ingredients for - Utokia's Pecan Coconut Crusted Fish

1. Reynolds Wrap® Non-Stick Foil -

2. Fish fillets, fresh or thawed - 4 (5 ounce)

3. Butter, melted - ¼ cup

4. Salt - ½ teaspoon

5. Cayenne pepper, or to taste - ¼ teaspoon

6. Finely chopped pecans - ½ cup

7. Shredded coconut - ½ cup

8. Plain dry bread crumbs - 2 tablespoons

9. Pineapple tidbits, drained - 2 (8 ounce) cans

10. Mango, diced - 1 large

11. Red bell pepper, diced - ½ medium

12. Green onions, chopped - 2

13. Red wine vinegar - 1 tablespoon

14. Chopped cilantro - 2 tablespoons

15. Salt - ¼ teaspoon

How to cook deliciously - Utokia's Pecan Coconut Crusted Fish

1. Stage

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.

2. Stage

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.

3. Stage

Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.

4. Stage

For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish. Utokia's Pecan Coconut Crusted Fish.