Pink Peppercorn Mahimahi with Tropical Salsa

Pink peppercorns lend this entrée pretty color and impart a sweet note to the salsa.

Water tally: 7.1 ounces.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup salsa)

Ingredients

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

Preparation

1. Preheat oven to 400°.

2. Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.

3. Combine panko, nuts, remaining 1 teaspoon 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 teaspoon 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.

Nutritional Information

Calories:

331 (37% from fat)

Fat:

13.6g (sat 3.8g,mono 7.6g,poly 1g)

Protein:

34.5g

Carbohydrate:

18.3g

Fiber:

2.5g

Cholesterol:

124mg

Iron:

2.8mg

Sodium:

743mg

Calcium:

49mg