I created this recipe while on vacation using fresh seafood from a coastal fish market. I have enjoyed this dish back at home with local bell peppers from my CSA share and the taste brings back wonderful memories from vacation. The tropical salsa and coconut rice also make a great pair for grilled pork chops and filet mignon if you want to serve a variety of options for your guests. Cheers to firing up the grill with your protein of choice as we enjoy the last couple of weeks of summer.
2 cups white rice
2 (13.5 ounce) cans unsweetened, light coconut milk
2 tablespoons sugar
½ cup dried unsweetened coconut flakes
8 (4 to 6 ounce) halibut steaks or cod filets
2 tablespoons olive oil, divided
1 teaspoon salt, divided
½ teaspoon ground white pepper
3 small or 2 medium bell peppers, any color
1 pineapple, peeled, cored and quartered
2 tablespoons cilantro, chopped
- Bring coconut milk to a boil, add rice and reduce to low heat. Cover and simmer for about 20 minutes, until milk is absorbed and rice is tender. Add sugar and coconut flakes and stir to combine, allowing sugar to melt into the steamy rice.
- Meanwhile, zest lime with a citrus zester or microplane grater. Brush halibut or cod with 1 tablespoon olive oil and season with ½ teaspoon salt, pepper and zest from lime. Set aside while preparing the tropical salsa.
- Heat a grill to medium-high heat. Remove seeds from bell pepper and slice in half. Brush pineapple and bell pepper with remaining olive oil. Grill produce until light grill marks appear on both sides, about 5 minutes. Remove from grill and set aside until cool enough to touch.
- Grill fish for about 4 minutes per side until the center is firm and opaque. Remove from the grill and cover with aluminum foil to keep warm.
- Dice pineapple and bell pepper and place in a medium bowl. Juice lime over salsa and add cilantro and salt, stirring to combine. Serve fish over coconut rice and top with tropical salsa.