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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pink Peppercorn Mahi with Tropical Salsa Recipe

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This recipe for Pink Peppercorn Mahi with Tropical Salsa is from The Oakes Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups chopped pineapple
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 Tbsp. flaked sweetened coconut
2 Tbsp. fresh lime juice
1 jalapeno pepper, finely chopped
2 tsp. pink peppercorns, crushed and divided
1/2 cup panko (Japanese) bread crumbs
3 Tbsp. finely chopped macadamia nuts
1/2 tsp. sea salt, divided
1/2 cup light coconut milk
2 Tbsp. low-sodium soy sauce
4 6-oz. mahimahi fillets
1 1/2 Tbsp. olive oil
cooking spray
Directions:
Directions:
Preheat oven to 400º. Combine pineapple, red onion, cilantro, coconut, lime juice, jalapeno, and 1 tsp. peppercorns in a bowl; set aside. Combine panko, nuts, remaining 1 tsp. peppercorns, and 1/4 tsp. 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. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust side down, to pan; cook 3 min. Turn fish over, and bake at 400º for 10 min. or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
Any other mild whitefish could be substituted in this recipe.

 

 

 

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