Pink Peppercorn Mahimahi with Tropical Salsa

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. 1. Preheat oven to 400°.
2. 2. Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
3. 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. 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.