Pink Peppercorn Mahimahi with Tropical Salsa

Ingredients

• 0.3 cup cilantro leaves fresh chopped
• 1  jalapeno finely chopped
• 0.5 cup coconut milk light
• 2 tablespoons juice of lime fresh
• 2 tablespoons soya sauce low-sodium
• 3 tablespoons macadamia nuts finely chopped
• 24 ounce mahimahi white firm
• 1.5 tablespoons olive oil 
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 2 teaspoons pink peppercorns divided crushed
• 1.3 cups pineapple chopped
• 0.5 cup onion red chopped
• 0.5 teaspoon sea salt divided
• 2 tablespoons coconut or sweetened flaked

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 40
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.
4. Combine milk and soy sauce in another shallow dish.
5. Sprinkle fish with remaining 1/4 teaspoon salt. Dip one side of fish in milk mixture; dredge dipped side in panko mixture.
6. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
7. 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.
8. Serve with salsa.