½ teaspoon salt
¼ teaspoon ground cayenne (red) pepper
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoon plain breadcrumbs
4 boneless fish fillets
1/4 c butter, canola oil, or olive oil
Combine salt, cayenne, pecans, coconut, and breadcrumbs in a shallow bowl. Dampen fish lightly, then dredge in breadcrumb mixture, pressing mixture into fish. Heat butter or oil in a large skillet; sauté fish over medium heat until browned on both sides and fish flakes easily with a fork. Serve with Pineapple Salsa.
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