Pink Peppercorn Mahimahi With Tropical Salsa

From Cooking Light August 2008.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Salsa

• 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

• Fish

• 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

Directions

1. Preheat oven to 400°F.
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. 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. 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. Serving size = 1 fillet and 1/2 cup salsa.