Pink Peppercorn Mahi Mahi with Pineapple Salsa

I've made this dish many times. In fact, this was the last thing I made before going into labor. Since our squirt's arrival was sudden, I had not intended on this being my last meal before giving birth.

This was the first time I've made it using the pink peppercorns. They are slightly milder in flavor than the black peppercorns, although I didn't notice much of a difference. The salsa makes a great topping, or would even work as a side dish.


Pink Peppercorn Mahimahi with Pineapple Salsa
Adapted from myrecipes.com

1 c chopped pineapple
¼ c chopped red onion
2 Tbs sweetened shredded coconut
2 Tbs fresh lime juice
½ small jalepeno pepper, chopped
2 tsp pink freshly ground peppercorns
½ c panko
3 Tbs finely chopped almonds
1 tsp sea salt
½ c light coconut milk
2 Tbs low-sodium soy sauce
4 4-oz mahimahi filets
2 Tbs olive oil


Combine first 5 ingredients (pineapple through lime juice) and 1 teaspoon peppercorns in a bowl; set aside.

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.

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 continue cooking another 3 minutes. Cover skillet and let fish cook until flaky, about 3-4 more minutes. Serve with salsa.