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.
Pink Peppercorn Mahimahi with Tropical Salsa
leager08 Posted: 12/17/08
Anelamea Posted: 10/29/09
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
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.