Seasoned with Love: Pink Peppercorn Mahimahi with Tropical Salsa

I have had this recipe in my cookbook binder for a long, long while. I have never made it because I never think to pick up pink peppercorns. When Mr. X and I were in New Orleans, we stopped in a spice shop, I was looking for cajun-food spices, but saw the pink peppercorns and picked them up! So awhile back, I finally made this recipe for dinner (I literally pulled it out of Cooking Light in 2008...so it only took four years).

I started out grinding the peppercorns. They are very pretty and pink! I did some quick research and discovered that pink peppercorns originated in Peru. Apparently they aren't actually peppercorns, but called that due to their size and shape. They are actually berries from the shrub Schinus molle, some people have allergies to this berry and trade was briefly banned due to allergic reactions (obviously it has been lifted, since I could find them in a spice shop). In very large amounts, they can be toxic. These little berries have a spice that is closer to a chili than a peppercorn, with a touch of fruitiness.

I then mixed together the ingredients for the tropical salsa. Pinapples, red onion, cilantro, (lots and lots of cilantro. I love cilantro. We are trying to grow cilantro in our garden. I feel horrible for the small percentage of people that think cilantro tastes like soap. That must suck. My step-sister is one of those people. Anyway, I am rambling, back to the topic at hand.) flaked sweetened coconut, fresh lime juice, (I always think you should use fresh, the stuff kept in a fridge in a lime-like bottle is never as good.) jalapeno pepper and pink peppercorns. Just chop and mix together, just like with any other salsa.I like the pineapple salsa, then again, I really like any sorts of pico de gallo varieties.

Next up I chopped up the macadamia nuts, I did it in the food processor so it was super quick and easy. I mixed together the panko, chopped macadamia nuts, the rest of the pink peppercorns and the sea salt. In another bowl I mixed together the light coconut milk and the low-sodium soy sauce. I used cod instead of mahimahi, because that is what was available at the market. I pulled the fillets through the liquid and coated them in breading.

I heated some oil in my skillet and added the fish, cooking on each side for about 3 minutes -- long enough for the breading to get browned and crispy. I then transferred the skillet to a 400 degree oven for it to finish cooking.