We've entered that part of summer when using the oven is off-limits and when our bodies are craving lighter foods. This meal of grilled fish and coconut rice is one of our summer standards. It's fairly easy and fairly quick. You can do it on a Tuesday night when things are busy. It can easily be scaled to feed more people should you wish to have folks over for dinner, as we did this past Sunday. All the flavors play nicely together from the coconut in the rice to the mango in the salsa. You want to pick a mild fish for this dinner so that the taste of it doesn't compete with the rice and salsa. Choose a salsa with tropical fruit in it, such as mango and/or pineapple, so it will play nicely with the coconut rice. And the coconut rice is delicious with grilled chicken or grilled shrimp, too. Enjoy!
Grilled Fish with Coconut Rice and Tropical Salsa
Serves 4
1 tablespoon coconut oil
1 cup brown basmati rice (we like the Trader Joe's brand)
2 cups unsweetened unflavored coconut water
1 pound of mahi mahi fillets, or other mild white firm-fleshed fish*
Salt and pepper
Olive oil
Tropical salsa of your choice (we like the Island Salsa and the Pineapple Salsa from Trader Joe's)
*You want a firm fish so it doesn't fall apart on the grill or when being taken off the grill.
In a 2-quart saucepan, melt the coconut oil over medium heat. Add the rice and stir to coat with the coconut oil. Just when the rice is starting to brown, add the coconut water. It will make a loud hissing sound. Cover and bring to a boil. Once boiling, turn down to low and cook covered for 40 minutes.
While the rice cooks, preheat your gas grill to medium. Pat the fish fillets dry. Brush the fish with oil so it does not stick to the grill. Season the fish with salt and pepper. When the grill is preheated, turn it to low, and grill the fish according to thickness. For thin fillets, a couple of minutes per side should do it. For thicker fillets, at least 1/2-inch thick, three to four minutes per side.
When the rice is finished, remove the pan cover and check for doneness. Fluff with a fork. Serve with the grilled fish and pass the salsa at the table.
Grilled Fish with Coconut Rice and Tropical Salsa
Serves 4
1 tablespoon coconut oil
1 cup brown basmati rice (we like the Trader Joe's brand)
2 cups unsweetened unflavored coconut water
1 pound of mahi mahi fillets, or other mild white firm-fleshed fish*
Salt and pepper
Olive oil
Tropical salsa of your choice (we like the Island Salsa and the Pineapple Salsa from Trader Joe's)
*You want a firm fish so it doesn't fall apart on the grill or when being taken off the grill.
In a 2-quart saucepan, melt the coconut oil over medium heat. Add the rice and stir to coat with the coconut oil. Just when the rice is starting to brown, add the coconut water. It will make a loud hissing sound. Cover and bring to a boil. Once boiling, turn down to low and cook covered for 40 minutes.
While the rice cooks, preheat your gas grill to medium. Pat the fish fillets dry. Brush the fish with oil so it does not stick to the grill. Season the fish with salt and pepper. When the grill is preheated, turn it to low, and grill the fish according to thickness. For thin fillets, a couple of minutes per side should do it. For thicker fillets, at least 1/2-inch thick, three to four minutes per side.
When the rice is finished, remove the pan cover and check for doneness. Fluff with a fork. Serve with the grilled fish and pass the salsa at the table.
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