• 1¼ cups chopped pineapple • ½ cup chopped red onion • ¼ 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 • ½ cup panko (Japanese breadcrumbs) • 3 tablespoons finely chopped macadamia nuts • ½ teaspoon sea salt, divided • ½ cup light coconut milk • 2 tablespoons low-sodium soy sauce • 4 (6 ounce) mahimahi or other firm white fish fillets • 1½ tablespoons olive oil • Cooking spray
Preheat oven to 400. Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside. Combine the panko, nuts, remaining 1 teaspoon peppercorns, and ¼ teaspoon salt in a shallow dish. Combine milk and soy sauce in another shallow dish. Sprinkle fish with remaining ¼ teaspoon salt. Dip one side of fish in milk mixture; dredge dipped side in panko mixture. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust side down, to pan; cook for 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. Serve with salsa.
We paired this with a 2007 white table wine called “Peace” from the Namaste Vineyards at a price of only $12.00. It was surprisingly bubbly and not necessarily something I would reach for but it was an excellent choice for our dish. We tried it based on a recommendation from Josh at Specs on Mason Road.This was a yummy meal ladies! You should give it a try.