Pink Peppercorn Mahimahi with Tropical Salsa

5 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 1 fillet and 1/2 cup salsa)
By Melissa Williams
August 2008
RECIPE BY Cooking Light

Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.

Water tally: 7.1 ounces.

Ingredients

  • 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

Nutritional Information

  • Calories 331
  • Caloriesfromfat 37%
  • Fat 13.6g
  • Satfat 3.8g
  • Monofat 7.6g
  • Polyfat 1g
  • Protein 34.5g
  • Carbohydrate 18.3g
  • Fiber 2.5g
  • Cholesterol 124mg
  • Iron 2.8mg
  • Sodium 743mg
  • Calcium 49mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.

Step 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.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Loved it until...

Anelamea
March 18, 2016
Loved everything until...I hit a pink peppercorn. Couldn't figure out what was wrong but it didn't taste right. Once my family realized it was the peppercorns, we sifted through the salsa and picked them out. Next time, I will omit the peppercorns and it will be a five star recipe.

EllenDeller's Review

leager08
June 02, 2014
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.

NMarie's Review

NMarie
January 11, 2010
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.

Anelamea's Review

sbloombe
October 29, 2009
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!

leager08's Review

EllenDeller
December 17, 2008
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.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com