We did like this, but I think the salsa was a bit dry and needed either more pineapple or another fruit such as mango or oranges. The macadamia nut crust is delicious. Served with roasted asparagus and coconut rice. Timing was perfect.
Pink Peppercorn Mahimahi with Tropical Salsa
Photo: Randy Mayor; Styling: Leigh Ann Ross
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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. 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.
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