Pink Peppercorn Mahimahi With Tropical Salsa Recipe

Name: Pink Peppercorn Mahimahi With Tropical Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Preheat oven to 400u00b0.
2
Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
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.
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 400u00b0 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups chopped pineapple, 1/2 cup chopped red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons flaked sweetened coconut, and more.

Yes, Pink Peppercorn Mahimahi With Tropical Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pink Peppercorn Mahimahi With Tropical Salsa

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