Andrea's Menu

I got this recipe from my friend Angela's food blog. She was one of my favorite roommates in college, and was an AMAZING cook!  I think I have tried many of her recipes over the years, and they are all delicious. This one sounded like everyone would enjoy it (except maybe Lorena... but... maybe she'd be daring and try this one!)

Pecan Coconut Crusted Fish with Pineapple-Mango Salsa

Pecan coating:
4 fish fillets (I used Tilapia)
1/4 cup butter, melted
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup finely chopped pecans
1/2 cup shredded coconut
2 Tablespoons plain dry bread crumbs

Pineapple Mango Salsa:
2 cans (8 oz) pineapple tidbits, drained (I used one, would be good with fresh pineapple too)
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

Preheat oven to 400F. Line a 15 1/2 x 10 1/2 baking pan with foil and spray with cooking spray and set aside. Combine butter, salt, and cayenne pepper in a large bowl. Add fish and stir to coat; and 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, vinegar, cilantro and salt. Chill; serve with fish.