Pecan Coconut Crusted Fish with Pineapple-Mango Salsa

PECAN COATING:
4 (4 to 6 oz. each) fish fillets (fresh or thawed)
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. each) 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

Preheat oven to 400F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap Release 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.

Source: Reynolds Kitchens