- 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
- 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
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.