Macadamia Crusted Mahi with Pinepple Salsa

By KDCooks

Ingredients

• 11/4 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 jalapeño pepper, finely chopped
• 2 teaspoons peppercorns, freshly ground
• 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
• 11/2 tablespoons olive oil
• Cooking spray

Preparation

Step 1

Preheat oven to 400°.
Combine first 6 ingredients and 1 teaspoon peppercorns in a bowl; set aside.

Combine 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 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 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Serve with salsa.