Pink Peppercorn Mahimahi With Tropical Salsa
- Preheat oven to 400°F.
- Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
- Combine 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.
- 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.
- Serving size = 1 fillet and 1/2 cup salsa.