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 ¼ cups pineapple, chopped; ½ cup red onion, chopped; ¼ cup fresh cilantro, chopped; 2 tablespoons sweetened flaked coconut; 2 tablespoons fresh lime juice; 1 jalapeno pepper, finely chopped; 2 teaspoons pink peppercorns, crushed and divided; ½ cup panko breadcrumbs; 3 tablespoons macadamia nuts, finely chopped; ½ teaspoon sea salt, divided; ½ cup light coconut milk; 2 tablespoons low sodium soy sauce; 1 12 lbs mahi mahi (4 - 6 ounce fillets) or 1 12 lbs other firm white fish fillets (4 - 6 ounce fillets); 1 ½ tablespoons olive oil; cooking spray

Servings: persons

1 ¼ cups pineapple, chopped
½ cup red onion, chopped
¼ cup fresh cilantro, chopped
2 tablespoons sweetened flaked coconut
2 tablespoons fresh lime juice
1 jalapeno pepper, finely chopped
2 teaspoons pink peppercorns, crushed and divided
½ cup panko breadcrumbs
3 tablespoons macadamia nuts, finely chopped
½ teaspoon sea salt, divided
½ cup light coconut milk
2 tablespoons low sodium soy sauce
1 12 lbs mahi mahi (4 - 6 ounce fillets) or 1 12 lbs other firm white fish fillets (4 - 6 ounce fillets)
1 ½ tablespoons olive oil
cooking spray

1
Preheat oven to 400F.
2
Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
3
Combine panko, nuts, remaining 1 tsp peppercorns, and 1/4 teaspoon salt in a shallow dish.
4
Combine milk and soy sauce in another shallow dish.
5
Sprinkle fish with remaining 1/4 tsp salt.
6
Dip one side of fish in milk mixture; dredge dipped side in panko mixture.
7
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
8
Add fish, crust side down, to pan; cook 3 minutes.
9
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.
10
Serve with salsa.
11
Serving size = 1 fillet and 1/2 cup 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 ¼ cups pineapple, chopped, ½ cup red onion, chopped, ¼ cup fresh cilantro, chopped, 2 tablespoons sweetened flaked 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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