Pistachio-Crusted Grouper with Mango-Pomegranate Salsa

Prepare Pistachio-Crusted Grouper: Preheat oven to 425 degrees F. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside.

In a shallow dish, stir together panko, pistachio nuts, salt and pepper. Pour egg into another shallow dish. Dip one piece of the fish in egg, turning to coat completely. Allow excess to drip off. Dip fish into panko mixture, turning to coat. Place in prepared pan. Repeat with the remaining fish pieces.

Bake 8 to 12 minutes or until fish flakes easily when tested with a fork.

While fish is cooking, prepare Mango-Pomegranate Salsa. In a small bowl, combine mango, kiwifruit, pomegranate seeds, green onion, shredded lime peel, lime juice, crushed red pepper and dash salt. Serve with baked fish.