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Ingredients

• 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 soy sauce
• 4 (6-ounce) mahimahi or other firm white fish fillets
• 1 1/2 tablespoons olive oil
• Cooking spray

Description

Pink Peppercorns Lend This Entrée Pretty Color And Impart A Sweet Note To The Salsa.Water Tally: 7.1 Ounces.

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