Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.
Water tally: 7.1 ounces.
How to Make It
Preheat oven to 400°.
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.
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