Pecan Coconut Crusted Fish with Pineapple-Mango Salsa

I got this from my friend Cassi years ago and just got around to trying it. Wow it was so good. With the left over salsa we ate with tortilla chips and that was awesome too.

Pecan coating:
4 fish fillets (I used Tilapia)
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) pineapple tidbits, drained (I used one, would be good with fresh pineapple too)
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 1/2 x 10 1/2 baking pan with foil and spray with cooking spray and set aside. Combine butter, salt, and cayenne pepper in a large bowl. Add fish and stir to coat; and 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, vinegar, cilantro and salt. Chill; serve with fish.