Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.Water tally: 7.1 ounces.

Melissa Williams
Recipe by Cooking Light August 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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

  • 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.

  • 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.

Nutrition Facts

331 calories; calories from fat 37%; fat 13.6g; saturated fat 3.8g; mono fat 7.6g; poly fat 1g; protein 34.5g; carbohydrates 18.3g; fiber 2.5g; cholesterol 124mg; iron 2.8mg; sodium 743mg; calcium 49mg.
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