Pink Peppercorn Mahimahi with Tropical Salsa

Pink Peppercorn Mahimahi with Tropical Salsa
Photo by Randy Mayor

Ingredients

  • 1 ½ tablespoons olive oil
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon sea salt, divided
  • 2 tablespoons low-sodium soy sauce
  • 1 jalapeño pepper, finely chopped
  • 2 tablespoons low-sodium soy sauce
  • 4 (6-ounce) mahimahi or other firm white fish fillets
  • + 23 more ingredients
    • ½ cup chopped red onion
    • Cooking spray
    • 2 tablespoons flaked sweetened coconut
    • 2 tablespoons flaked sweetened coconut
    • 1 ½ tablespoons olive oil
    • 3 tablespoons finely chopped macadamia nuts
    • 2 teaspoons pink peppercorns, crushed and divided
    • ½ cup light coconut milk
    • ½ cup light coconut milk
    • 4 (6-ounce) mahimahi or other firm white fish fillets
    • 1 jalapeño pepper, finely chopped
    • 1 ¼ cups chopped pineapple
    • 3 tablespoons finely chopped macadamia nuts
    • 2 teaspoons pink peppercorns, crushed and divided
    • 2 tablespoons fresh lime juice
    • 1 ¼ cups chopped pineapple
    • ½ teaspoon sea salt, divided
    • ½ cup panko (Japanese breadcrumbs)
    • ½ cup chopped red onion
    • ½ cup panko (Japanese breadcrumbs)
    • 2 tablespoons fresh lime juice
    • Cooking spray
    • ¼ cup chopped fresh cilantro

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 s...

View full recipe at My Recipes

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