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