Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.
Water tally: 7.1 ounces.
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
How to Make It
Preheat oven to 400°.
Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
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.
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.
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