Ingredients
- 1 ¼ cups chopped pineapple
- ½ cup chopped red onion
- ¼ cup chopped cilantro
- 2 tablespoons flaked coconut, sweetened
- 2 tablespoons fresh lime juice
- 1 jalapeno-chopped
- 1 teaspoon pink peppercorns, crushed
- ½ cup panko (Japanese bread crumbs)
- 3 tablespoons macadamias, finely chopped
- ½ cup light coconut milk
- ½ teaspoon sea salt
- 2 tablespoons light soy sauce
- 4 6 ounce mahimahi fillets
- 1 ½ tablespoons olive oil
- cooking spray
Directions
Combine first seven ingredients for salsa. Combine panko, nuts, 1 teaspoon pink peppercorns crushed and 1/4 teaspoon salt in shallow dish. Combine milk and soy 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 non-stick pan and spray with cooking spray. Add fish, crust side down to pan and cook 3 minutes. Turn fish over and bake at 400 ° for 10 minutes. |