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Pink Peppercorn Mahi With Tropical Salsa

1 1/4 cups pineapple, chopped
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2 TBSP sweetened flaked coconut
2 TBSP fresh lime juice
1 jalapeno pepper, finely chopped
2 tsp. pink peppercorns, crushed and divided

1/2 cup panko breadcrumbs
3 TBSP macadamia nuts, finely chopped
1/2 tsp sea salt, divided
1/2 cup light coconut milk
2 TBSP low sodium soy sauce
4 mahi fillets
1 1/2 TBSP olive oil
cooking spray

Preheat oven to 400-degrees.
Combine first 6 ingredients and 1 tsp. peppercorns in a bowl and 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 and 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 and cook 3 minutes.
Turn fish over, and bake for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with salsa.

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