From Cooking Light August 2008.
My Private Note
Units: US | Metric
- 1 1/4 cups pineapple, chopped
- 1/2 cup red onion, chopped
- 1/4 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
- 1/2 cup panko breadcrumbs
- 3 tablespoons macadamia nuts, finely chopped
- 1/2 teaspoon sea salt, divided
- 1/2 cup light coconut milk
- 2 tablespoons low sodium soy sauce
- 1 1/2 lbs mahi mahi (4 - 6 ounce fillets) or 1 1/2 lbs other firm white fish fillets (4 - 6 ounce fillets)
- 1 1/2 tablespoons olive oil
- cooking spray
- 1Preheat oven to 400°F.
- 2Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
- 3Combine panko, nuts, remaining 1 tsp 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 tsp salt. Dip one side of fish in milk mixture; dredge dipped side in panko mixture.
- 4Heat 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.
- 5Serving size = 1 fillet and 1/2 cup salsa.
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Nutritional Facts for Pink Peppercorn Mahimahi With Tropical Salsa
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 343.0
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 2.8 g
- Cholesterol 124.1 mg
- Sodium 816.1 mg
- Total Carbohydrate 22.2 g
- Dietary Fiber 2.5 g
- Sugars 8.7 g
- Protein 34.8 g
The following items or measurements are not included:
light coconut milk