Crunchy Pink Peppercorn Crusted Mahimahi with Vegetable Kebabs with Tzatziki

The tropical and middle eastern came together in this dish! I tracked down pink peppercorns to make a brightly colored (and flavored) Mahi that is paired with a tropical salsa. Perfect for the summer! This was paired with some freshly grilled vegetable kebabs served with a homemade and healthy classic tzatziki sauce. Middle eastern meets the tropics and it works out quite well.

Finally, I roasted some red potatoes to go along with the rest of the meal. A light cajun spice provided their flavor, but the tzatziki cooled down any mouths that had a touch too much cajun. To round it out, pair this meal with a crisp white wine that complements the salsa and vegetables.

Time: 2 hours
Difficulty: easy

Crunchy Pink Peppercorn Crusted MahiMahi
Time: 25 minutes


Ingredients:
1 c. chopped pineapple
1/2 c. red onion, diced
1/4 c. fresh cilantro, diced
2 tbsp. flaked sweetened coconut (in syrup)
2 tbsp. lime juice
1 tbsp. pink peppercorns, freshly ground
1/2 c. panko
3 tbsp. macadamia nuts, finely chopped
1/4 tsp. salt
1/2 c. light coconut milk
2 tbsp. soy sauce (low salt)
1 lb. Mahimahi
2 tsps. olive oil

(this recipe is based upon a similar one from Cooking Light)

First, get your oven preheating to 400 degrees. Then, let's make the salsa. Mix together the pineapple, red onion, cilantro, flaked coconut, lime juice, and 1 tsp of pink peppercorns. My pink peppercorn crusher had two settings - finely ground and coarse. Assuming yours does too (I figure there can't be too many makers of pink peppercorn grinders) I recommend using the coarser setting throughout this meal.

Make sure your salsa is well mixed and set to the side so the flavors can combine.

Now it's time to get the fish coated. Mix together the panko, macadamia nuts, and the other 2 teaspoons of pink peppercorns. In a separate bowl stir together the coconut milk and soy sauce.

Get a pan heating over medium to medium-high heat. Add the olive oil, let it heat, and swirl it around.

Sprinkle the salt over the fillet of Mahimahi. Take the fish and dip the entire fillet into the coconut milk mixture. Then dredge the skinless side into the panko mixture so it coats the fish.

Place the fish, crusted side down so skin side is up, into the pan. Cook for 4-5 minutes and then carefully flip the fish. Cook for an additional 10 minutes with the skin side down (you do not want to flip it again or the coating will burn.) Cook until the fish is cooked all of the way through.

Remove the pan from the heat and pour the salsa over the fish before serving.

Vegetable Kebabs with Tzatziki
Below you will find some typical vegetables to use with this recipe, but keep in mind that any of your favorites can be substituted! There is no reason you have to use the same identical vegetables that I chose for this meal.
Tzatziki Time: 2 hrs
Kebab Time: 25 minutes

Ingredients:
12 mushrooms (I used baby bella)
2 zucchini
2 yellow summer squash
1 large vidalia (sweet) onion
2 tsp olive oil
1/2 tsp black pepper
1/2 tsp thyme (dried)
1/4 tsp salt

1 c shredded (or grated) cucumber (peeled)
1/8 tsp salt
1 c plain, fat free yogurt
1 tbsp fresh mint, diced
2 tsp dill, fresh, diced
2 tsp lemon juice
2 garlic cloves, minced

We'll make the tzatziki first since it needs to sit. Peel and shred your cucumber, either using a grater or a food processor. Pile up several paper towels and spread the cucumber out on them once it is shredded. Sprinkle the cucumber with 1/8 tsp of salt and then cover with several more paper towels. Press down to squeeze out the moisture. Let the cucumber stand for 30 minutes. Then, press again to release excess moisture.

Place the cucumber in a bowl and add the yogurt, mint, dill, lemon juice, and garlic. Mix until everything is well combined. Cover and put in the fridge for at least an hour, but you can also leave it overnight.

Now, after the tzatziki has been sitting long enough so everything will be timed correctly, get your grill (or Foreman grill) heating.

Wash and slice your zucchini and squash into pieces that are about 1/2" thick, or your preferred thickness for grilling. Wash your mushrooms and trim the stems. Slice the onion into 1" cubes. Be strategic so the individual layers are wide enough that you can pierce them to grill.

Place the olive oil, black pepper, thyme, and salt into a large plastic bag. Mix together. Add the vegetables to this mixture and toss well to make sure they are evenly coated.

Assemble your kebabs. Alternate the vegetables to create a pretty kebab stick with a variety of vegetables. Place the kebab sticks on the grill and let them cook for about 10 minutes, flipping at least once halfway through. Cooking times will vary so keep an eye on them. You want them to be just slightly charred and soft.

When the vegetables are finished, serve them with the freshly made Tzatziki.