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Pepercorn Mahi Mahi

I’ve made this Pepercorn Mahi Mahi dish many times. My husband loves it!!
Posted By: Sid Alapai
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Prep Time: 5 | Cook Time: 14 | Ready In: 20
Ingredients: Print   Add to cart
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  • 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 jalapeño 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 Aloha shoyu
  • 4 (6-ounce) mahimahi or other firm white fish fillets
  • 1 1/2 tablespoons olive oil

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Cooking Process:


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 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.

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.