Photo: Gregor Moser
Utokia's Pecan Coconut Crusted Fish
17 ingredients
4 servings
openrecipes
"Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa."
Estimated Nutrition (whole recipe, rough)
1554
Calories
45g
Protein
77g
Fat
179g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Pecan | 1 half (4g) | 20 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Reynolds Wrap® Non-Stick Foil
- 4 (5 ounce) fish fillets, fresh or thawed
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
- Pecan Coating:
- 1/2 cup finely chopped pecans
- 1/2 cup shredded coconut
- 2 tablespoons plain dry bread crumbs
- Pineapple Mango Salsa:
- 2 (8 ounce) cans pineapple tidbits, drained
- 1 large mango, diced
- 1/2 medium red bell pepper, diced
- 2 green onions, chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes