Pink Peppercorn Mahimahi With Tropical Salsa

• 1 1/4 cups chopped pineapple
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons flaked sweetened coconut
• 2 tablespoons fresh lime juice
• 1 jalapeno pepper, finely chopped
• 2 teaspoons pink peppercorns, crushed and divided
• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons finely chopped macadamia nuts
• 1/2 teaspoon sea salt, divided
• 1/2 cup light coconut milk
• 2 tablespoons low-sodium soy sauce
• 4 (6-ounce) mahimahi or other firm white fish fillets
• 1 1/2 tablespoons olive oil
• Cooking spray

1. Preheat oven to 400u0b0.
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. 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.
4. 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 bake at 400u0b0 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.

pineapple, red onion, fresh cilantro, coconut, lime juice, pepper, pink, nuts, salt, light coconut milk, soy sauce, mahimahi, olive oil, cooking spray

Taken from www.myrecipes.com/recipe/pink-peppercorn-mahimahi-with-tropical-salsa (may not work)