Pink Peppercorn Mahimahi With Tropical Salsa

• 1 14 cups pineapple, chopped
• 12 cup red onion, chopped
• 14 cup fresh cilantro, chopped
• 2 tablespoons sweetened flaked coconut
• 2 tablespoons fresh lime juice
• 1 jalapeno pepper, finely chopped
• 2 teaspoons pink peppercorns, crushed and divided
• 12 cup panko breadcrumbs
• 3 tablespoons macadamia nuts, finely chopped
• 12 teaspoon sea salt, divided
• 12 cup light coconut milk
• 2 tablespoons low sodium soy sauce
• 1 12 lbs mahi mahi (4 - 6 ounce fillets) or 1 12 lbs other firm white fish fillets (4 - 6 ounce fillets)
• 1 12 tablespoons olive oil
• cooking spray

1. Preheat oven to 400F.
2. Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.
3. Combine panko, nuts, remaining 1 tsp 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 tsp salt.
6. Dip one side of fish in milk mixture; dredge dipped side in panko mixture.
7. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
8. Add fish, crust side down, to pan; cook 3 minutes.
9. 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.
10. Serve with salsa.
11. Serving size = 1 fillet and 1/2 cup salsa.

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

Taken from www.food.com/recipe/pink-peppercorn-mahimahi-with-tropical-salsa-513154 (may not work)