Baked Fish With Coconut Breading Fruit Salsa Recipes

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
• In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
• Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
• Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.

Steps:

• Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-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.

Steps:

• For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
• Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
• Mix together the beer and the self-rising flour in a bowl to make a batter.
• Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
• Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
• Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
• Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
• Continue until all the shrimp are cooked, adding more oil as needed.
• For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
• Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
• Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.

Steps:

• Preheat oven to 425°F.
• Place thawed fish fillets in a 9 inch pie plate.
• Spread with salsa and top with Parmesan.
• Bake, uncovered, until bubbling (about 8 to 12 min).

Steps:

• Fish: beat egg with salt and cayenne pepper. Mix coconut and breadcrumbs, add S&P. Drag fish fillet in cornstarch, then coat with egg. Then press both sides of fish in breading. bake at 350 degrees for 20-25 minutes. Salsa: Combine kiwi, lime, jalapeno, papaya, onion, avocado and red pepper