This recipe provides an easy way to cook rice and fish. When the cooking times for protein and starch match up, why not cook them together? The fewer items stacked in the sink to wash, the better, right? Cooking rice in coconut water is a healthy and tasty alternative to the coconut milk method which is also delicious, but much higher in fat. If you are wary of coconut flavor, have no worries, the flavor is very subtle. This meal only takes 20 minutes to make and the results are light and delicious. Pair with a glass of your favorite white wine to complete the meal.
adapted from: Serve Yourself: Nightly Adventures In Cooking For One
2 (6 oz.) Mahi fillets (or substitute Halibut)
kosher or sea salt
freshly ground black pepper
1 ½ cups coconut water (100% coconut water)
2/3 cup long grain white rice or 15 minute brown rice (I use Trader Joe’s)
2 kiwis, peeled and cut into ½” cubes
1 ripe avocado, cut into ½” cubes
2 scallions, sliced
1 jalapeno, stemmed, seeded, and finely chopped
juice of 1 lime
leaves from 8 or 9 sprigs of cilantro, chopped
½ – 1 tsp honey, to taste (optional)
Pat the mahi mahi fillets with a paper towel and sprinkle with salt and pepper.
In a medium skillet or saucepan fitted with a lid, combine the coconut water, rice, and ½ tsp salt over medium-high heat. Bring to a boil, then decrease the heat until the liquid is barely bubbling. Place the mahi mahi fillets on top of the rice, cover, and cook for about 15 minutes, or until all the coconut water is absorbed. Turn the heat off and let the rice and fish stand, covered, for another 5 minutes.
While the rice and fish are cooking, make the salsa. In a medium bowl, stir together the kiwi, avocado, scallion, jalapeno, lime juice, and cilantro. Taste and add a touch of salt if necessary and a drizzle of honey if it’s too tart.