Grilled Fish with Coconut Rice and Tropical Salsa
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
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.