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Pink Peppercorn Mahimahi with Tropical Salsa

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 fillet and 1/2 cup salsa)
Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.Water tally: 7.1 ounces.

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

Nutrition Information

  • calories 331
  • caloriesfromfat 37 %
  • fat 13.6 g
  • satfat 3.8 g
  • monofat 7.6 g
  • polyfat 1 g
  • protein 34.5 g
  • carbohydrate 18.3 g
  • fiber 2.5 g
  • cholesterol 124 mg
  • iron 2.8 mg
  • sodium 743 mg
  • calcium 49 mg

How to Make It

  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.