Baked Pecan-Coconut Fish

 Coconuts, pecans,and cayenne pepper makes a

fresh and flavourful coating for this tasty baked fish.

This recipe is simple and delicious.

INGREDIENTS (Serves 4)

4 White Fish Fillets (Ling or Snapper)

¼ Cup Butter

½ Tsp Butter

¼-½ Tsp Cayenne Pepper

½ Cup Pecans, finely chopped

½ Cup Shredded Coconut

2 Tbsps Plain Breadcrumbs

Pineapple Salad

1 Tbsp White Sugar 

3 Tbsps Lime Juice

3 Tbsps Rice Wine Vinegar

1 Cup Pineapple, peeled cored diced into 2cm pieces

1 Cucumber, peeled,  halved, deseeded, thinly sliced

¹⁄₂ Salad Onion, thinly-sliced

4 Cups Rocket

1 Tbsp Sesame Seeds, toasted (optional)

METHOD

Preheat oven to 200°C

Line a baking tray with baking paper; set aside.

Combine butter, salt and cayenne pepper in a large bowl.

Add fish and stir to coat; place fish in a single layer on baking tray.

Combine pecans, coconut and bread crumbs. Press mixture firmly on top of the fish fillets.

Bake for 15 to 20 minutes or just until fish is opaque throughout.

Serve with pineapple salad and sweet potato chips.


For Salad

Arrange rocket on a serving plate, sprinkle with vinegar.

Combine pineapple, cucumber and onion together and place on top of the rocket.

Mix together the lime juice and sugar, and dress the salad.

Sprinkle with sesame seeds.


For Sweet Potato Chips

Use oven ready or make your own using the link below:

http://beccannonsrecipes.blogspot.com.au/2011/08/sweet-potato-oven-baked-chips.html