Pink Peppercorn Mahimahi with Tropical Salsa

Photo: Randy Mayor; Styling: Leigh Ann Ross
Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.

Water tally: 7.1 ounces.

Yield:

4 servings (serving size: 1 fillet and 1/2 cup salsa)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Melissa Williams,

August 2008