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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 37%
  • Fat: 13.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1g
  • Protein: 34.5g
  • Carbohydrate: 18.3g
  • Fiber: 2.5g
  • Cholesterol: 124mg
  • Iron: 2.8mg
  • Sodium: 743mg
  • Calcium: 49mg


  • 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


  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.
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