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Pink Peppercorn Mahimahi with Tropical Salsa

Cooking Light

Photo: Randy Mayor; Styling: Leigh Ann Ross

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Worthy of a Special Occasion

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
Melissa Williams, Cooking Light, AUGUST 2008