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.

  • EllenDeller Posted: 06/02/14
    Worthy of a Special Occasion

    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.


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