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    You are in: Home / Recipes / Pink Peppercorn Mahimahi With Tropical Salsa Recipe
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    Pink Peppercorn Mahimahi With Tropical Salsa

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    GibbyLou's Note:

    From Cooking Light August 2008.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salsa

    Fish

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
    3. 3
      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.
    4. 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 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
    5. 5
      Serving size = 1 fillet and 1/2 cup salsa.

    Ratings & Reviews:

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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
    33%
    Total Fat 12.8 g
    19%
    Saturated Fat 2.8 g
    14%
    Cholesterol 124.1 mg
    41%
    Sodium 816.1 mg
    34%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 2.5 g
    10%
    Sugars 8.7 g
    35%
    Protein 34.8 g
    69%

    The following items or measurements are not included:

    pink peppercorns

    light coconut milk

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