Best 3 Utokias Pecan Coconut Crusted Fish Recipes

**Utokias' Pecan-Coconut Crusted Fish: A Culinary Symphony of Flavors and Textures**

Embark on a tantalizing culinary journey with Utokias' Pecan-Coconut Crusted Fish, a dish that harmonizes a symphony of flavors and textures. This exquisite creation features flaky fish fillets enveloped in a delectable crust of toasted pecans, shredded coconut, and a medley of aromatic spices. The pecan-coconut crust adds a delightful crunch and nutty sweetness, while the fish remains tender and succulent, releasing a burst of flavors with every bite. Accompanied by three irresistible sauces - a tangy lemon-herb sauce, a creamy avocado-cilantro sauce, and a spicy tomato-habanero sauce - this dish offers a versatile taste experience, catering to diverse palates. Whether you prefer a zesty, herbaceous kick, a cool and creamy touch, or a fiery sensation, these sauces elevate the fish to culinary heights. Get ready to indulge in a main course that promises an explosion of taste and leaves you craving for more.

Let's cook with our recipes!

PECAN-CRUSTED FISH FILLETS

Pecan-Crusted Fish Fillets image

Turn the catch of the day into delicious dinner in only 25 minutes. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup finely chopped pecans (not ground)
1/4 cup dry bread crumbs
2 teaspoons grated lemon peel
1 egg
1 tablespoon milk
1 pound sole, orange roughy, walleye pike or other delicate fish fillets, about 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
Lemon wedges

Steps:

Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.

Nutrition Facts : Calories 350, Carbohydrate 10 g, Cholesterol 105 mg, Fat 3, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

PECAN-COCONUT CRUSTED TILAPIA

Pecan-Coconut Crusted Tilapia image

When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. -Caitlin Roth, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 large eggs
1/2 cup unsweetened finely shredded coconut
1/2 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 tilapia fillets (6 ounces each)
2 tablespoons canola oil

Steps:

In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.

Nutrition Facts : Calories 380 calories, Fat 26g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 35g protein.

PECAN COCONUT CRUSTED FISH

Pecan Coconut Crusted Fish image

Make and share this Pecan Coconut Crusted Fish recipe from Food.com.

Provided by LMillerRN

Categories Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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
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

Steps:

PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; 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.

Nutrition Facts : Calories 558.1, Fat 27.6, SaturatedFat 12.2, Cholesterol 129.5, Sodium 717, Carbohydrate 36.3, Fiber 5.2, Sugar 26.4, Protein 44.5

Tips:

Choose the Right Fish: Opt for firm-fleshed fish that can withstand the baking process, such as tilapia, salmon, or mahi-mahi.
Make Sure Your Fish Is Dry: Pat the fish fillets dry with paper towels before coating them in the pecan-coconut crust. This will help the crust adhere better.
Use a Shallow Dish for Baking: This will ensure that the fish cooks evenly and doesn't steam.
Watch the Cooking Time: Fish cooks quickly, so don't overcook it. The fish is done when it flakes easily with a fork.
Serve with Your Favorite Sides: This dish pairs well with rice, roasted vegetables, or a salad.

Conclusion:

Utokia's Pecan-Coconut Crusted Fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy, flavorful crust and moist, flaky fish, this recipe is sure to be a hit with your family and friends. Plus, it's a healthy and nutritious meal that you can feel good about serving.