Pink Peppercorn Mahimahi with Tropical Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.

Ingredients:

1 1/4 cups chopped pineapple

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons flaked sweetened coconut

2 tablespoons fresh lime juice

1 jalapeño pepper, finely chopped

2 teaspoons pink peppercorns, crushed and divided

1/2 cup panko (japanese breadcrumbs)

3 tablespoons finely chopped macadamia nuts

1/2 teaspoon sea salt, divided

1/2 cup light coconut milk

2 tablespoons low-sodium soy sauce

4 (6-ounce) mahimahi or other firm white fish fillets

1 1/2 tablespoons olive oil

cooking spray

Directions:

1. Preheat oven to 400°.
2. Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
3. Combine panko, nuts, remaining 1 teaspoon peppercorns, and 1/4 teaspoon salt in a shallow dish. Combine milk and soy sauce in another shallow dish. Sprinkle fish with remaining 1/4 teaspoon salt. Dip one side of fish in milk mixture; dredge dipped side in panko mixture.
4. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust side down, to pan; cook 3 minutes. Turn fish over, and bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.

By RecipeOfHealth.com