This simple grilled recipe will become a go-to for you because of the subtle sweetness of the broccolini and the tartness of the lemon juice. Broccolini doesn’t take long to grill, and it tastes best when the florets and stems have a faint sear. Use smoked salt for a smokey flavor boost.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- Reynolds Wrap® Non-Stick Foil
- 4 (5 ounce) fish fillets, fresh or thawed
- ¼ cup butter, melted
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper, or to taste
- ½ cup finely chopped pecans
- ½ cup shredded coconut
- 2 tablespoons plain dry bread crumbs
- 2 (8 ounce) cans pineapple tidbits, drained
- 1 large mango, diced
- ½ medium red bell pepper, diced
- 2 green onions, chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
Instructions
- Preheat oven to 400 degrees F. Line a 15 1/2×10 1/2×1-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.
- To line pan, flip it upside down. Press a sheet of Reynolds Wrap® Non-Stick Foil around pan. Remove foil. Flip pan upright and place foil inside. Crimp edges to rim of pan. Here’s a video showing this handy kitchen tip.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 11 g |
| Sodium | 674 mg |
| Sugars | 33 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe is very good as written. I used cod which resulted in a light, flakey, mild flavored fish. The crust along with the mango pineapple salsa were great. The recipe makes more salsa than needed for the fish, so the extra was a bonus. The recipe is perfect for a light, summertime dinner.
My husband I love this dish. We have every 1-2 weeks and usually make it just the way it says. We don’t do the salsa, and it’s delicious without it. I wanted to see what it tasted like as an AIP dish, which is how I’m supposed to be eating. That meant eliminating the butter and nuts (the 2 best parts of course)! I split the recipe in half and made it the normal way for my husband. I melted 2 T of refined coconut oil and added half of the salt and cayenne for mine. Then I rolled it in unsweetened coconut. It turned out surprisingly good. Not as exciting as with butter and nuts, but quite acceptable!
This recipe was a hit in our house! The crunch, the sweet, the spice, it all works so well together. You definitely need this recipe in your back pocket.
This was delicious! Hubby and even my teens ate it!
enjoyed. reduce the butter. increase the cayenne. need to let the salsa blend for a few hours.
Absolutely love this dish! When I’m in a big hurry, I cut down the recipe. l melt unsalted butter in a dish, add the salt and a pinch of cayenne and brush on both sides of fish. In my mini food processor I add the pecans and decimated unsweetened coconut and pulse almost to a paste. Then press the paste on both sides of the fish and fry in a non-stick pan on medium-high for 3 to 4 minutes each side. Done. Delicious! Served with cauliflower rice and other green vegetable.
As someone else ‘s review said, my husband loved this dish, as I did too.
This is a great recipe. We love it, this is the second time I made it. No changes at all. It’s a keeper. Thank you for sharing.
This was delicious! My husband loved it. I followed the directions exactly and it was perfect. I’ll definitely be making this again!
I’ve made it a few times now and my family and I enjoy it.
The fish was fantastic, sweet and soft with a little crunch. Not too nutty, no coconut flavor, just a nice crust it needed. The salsa is good, but I would prefer it with chips over fish. I added a broccoli onion, celery rice with minced garlic and butter on the side which paired well with the fish. I would definitely remake the fish again, it is spot on. 🙂 I used flounder fish found in aldi.
I made this tonight and it was awesome. I used about 1.3 lbs of cod cut into 2 inch chunks. All of the ingredients were the same… except I added squeeze of lime juice to salsa. Served with Jasmine rice and roasted asparagus (olive oil, sea salt and a sprinkle of parmesan) that I put on the pan with fish.. it cooked same amount of time.
This dish was delicious! I prepared it as written and wonder if it would be equally good on other fish such as salmon. Parchment paper worked well as I ran out of foil.
LOVED IT!!
I have made several times, great for white fish
This was pretty delicious, though it was a bit spicy due to the cayenne pepper. I did make some tweaks. It didn’t say what kind of fresh or frozen fish fillet in the recipe–so I did mahi mahi, the only one I had. Maybe making it a bit specific unless it would work for any fish. I didn’t use cilantro for the salsa, and used frozen mango chunks to dice instead of using a whole mango. I’ve used a little of the green pepper. I did have trouble with the coating, perhaps I didn’t make enough. Part of it did stuck and the rest fell off. The salsa was great. I might considering making it again.
This was awesome! I will be making the salsa on it’s own for future appetizers but was fantastic with the fish. Loved the nutty pecan/unsweetened coconut flavor with the fish. A tropical recipe!
I used coconut oil instead of butter and left out the cayenne. Best crust on shrimp we’ve ever had!
This fish recipe was absolutely delicious and pretty easy too. I will definitely make this again!
Very tasty! I even used olive oil instead of butter. Husband enjoyed it on its own, but the kids and I liked it with the store bought fruit salsa we found at Aldi.
Yum! Crunchy and coco-nutty!