Pink Peppercorn Mahimahi with Tropical Salsa

Name: Pink Peppercorn Mahimahi with Tropical Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters chopped fresh cilantro; 1 jalapeño pepper, finely chopped; 118 milliliters light coconut milk; 2 Tbsps fresh lime juice; 2 Tbsps low-sodium soy sauce; 3 Tbsps finely chopped macadamia nuts; 680 grams mahimahi or other firm white fish fillets; 2 Tbsps olive oil; 118 milliliters panko (Japanese breadcrumbs); 2 teaspoons pink peppercorns, crushed and divided; 296 milliliters chopped pineapple; 118 milliliters chopped red onion; 1 teaspoons sea salt, divided; 2 Tbsps flaked sweetened coconut

Pink Peppercorn Mahimahi with Tropical Salsan is A mixture of macadamia nuts, jalapeño pepper, mahimahi, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

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

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Peppercorns

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Bowl

Combine panko, nuts, remaining 1 teaspoon peppercorns, and 1/4 teaspoon salt in a shallow dish.

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Peppercorns

Panko

Nuts

Salt

Combine milk and soy sauce in another shallow dish.

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Soy Sauce

Milk

Sprinkle fish with remaining 1/4 teaspoon salt. Dip one side of fish in milk mixture; dredge dipped side in panko mixture.

Ingredients you will need

Panko

Fish

Milk

Salt

Dip

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

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.

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Crust

Fish

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Oven

Frying Pan

Serve with salsa.

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Salsa

Equipment

Oven

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

chopped fresh cilantro 1

jalapeño pepper, finely chopped 118milliliters

light coconut milk 2Tbsps

fresh lime juice 2Tbsps

low-sodium soy sauce 3Tbsps

finely chopped macadamia nuts 680grams

mahimahi or other firm white fish fillets 2Tbsps

olive oil 118milliliters

panko (Japanese breadcrumbs)2teaspoons

pink peppercorns, crushed and divided 296milliliters

chopped pineapple 118milliliters

chopped red onion 1teaspoons

sea salt, divided 2Tbsps

flaked sweetened coconut

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.