Pink Peppercorn Mahimahi with Tropical Salsa

  • leager08 Posted: 12/17/08
    Worthy of a Special Occasion

    Yummy recipe! Loved the tropical flavor, and got my family and I in the mood for our trip to Kauai on Sat. Since pineapple is not in season, I used mango. My family and I are not fans of coconut so I simply left out the coconut in the salsa and subsituted regular milk. I don't love a lot of heat so I used 1/8 tsp of crushed red pepper flakes instead of jalapeno. Also used regular breadcrumbs in place of panko because I had those on hand. Served with whole grain pilaf and gylon (Chinese broccli). Works well with halibut as well as mahi mahi.

  • Anelamea Posted: 10/29/09
    Worthy of a Special Occasion

    This was really good. I did omit the red onion (our preference) and instead added some kiwi and orange chunks since we were serving it plated on top of a spinach salad. My guy said it was "refreshing". I'd make it again!

  • NMarie Posted: 01/11/10
    Worthy of a Special Occasion

    I really like the fish topping as well as the salsa recipe. This takes a while to prepare so I don't make it often. Pink peppercorns have a very strong flavor, but I enjoy them. I serve it with coconut basmati rice.

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