Pecan Coconut Crusted Fish

• PECAN COATING
• 4 fish fillets (fresh or thawed)
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon cayenne pepper
• 1/2 cup finely chopped pecans
• 1/2 cup shredded coconut
• 2 tablespoons plain breadcrumbs
• PINEAPPLE MANGO SALSA
• 2 (8 ounce) cans pineapple tidbits, drained
• 1 large mango, diced
• 1/2 medium red pepper, diced
• 2 green onions, chopped
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt

1. PREHEAT oven to 400u0b0F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; set aside.
2. 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. Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
4. FOR SALSA: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

pecan coating, fish, butter, salt, cayenne pepper, pecans, shredded coconut, breadcrumbs, pineapple mango, pineapple tidbits, mango, red pepper, green onions, red wine vinegar, cilantro, salt

Taken from www.food.com/recipe/pecan-coconut-crusted-fish-155196 (may not work)