Pink Peppercorn Mahimahi With Tropical Salsa

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 cups pineapple, chopped
• 1/2 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sweetened flaked coconut
• 2 tablespoons fresh lime juice
• 1 jalapeno pepper, finely chopped
• 2 teaspoons pink peppercorns, crushed and divided
• 1/2 cup panko breadcrumbs
• 3 tablespoons macadamia nuts, finely chopped
• 1/2 teaspoon sea salt, divided
• 1/2 cup light coconut milk
• 2 tablespoons low sodium soy sauce
• 1 1/2 lbs mahi mahi (4 - 6 ounce fillets) or 1 1/2 lbs other firm fish fillets (4 - 6 ounce fillets)
• 1 1/2 tablespoons olive oil
• cooking spray

Recipe

• 1 preheat oven to 400°f.
• 2 combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
• 3 combine panko, nuts, remaining 1 tsp 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 tsp 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.
• 5 serving size = 1 fillet and 1/2 cup salsa.