Mango Coconut Rice Bowl with Grilled Fish

Instructions

1. Prepare the coconut rice
   In a medium saucepan, combine jasmine rice, coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2. Season and marinate the fish
   In a shallow dish, combine 1 tablespoon olive oil, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1/4 teaspoon salt. Add fish fillets and turn to coat. Let marinate for 10 minutes while preparing other components.
3. Prepare the mango salsa
   In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), remaining lime zest, 2 tablespoons lime juice, and cilantro. Season with a pinch of salt and gently toss to combine. Set aside to let flavors meld.
4. Grill the fish
   Heat a grill pan or skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove fish from marinade and cook for 3-4 minutes per side, until fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. Toast the coconut flakes
   In a small dry skillet over medium-low heat, toast coconut flakes, stirring frequently, until golden brown, about 2-3 minutes. Watch carefully as they can burn quickly. Transfer to a plate to cool.
6. Assemble the bowls
   Divide the coconut rice among four serving bowls. Top each with a grilled fish fillet. Spoon the mango salsa over and around the fish. Sprinkle with toasted coconut flakes and additional cilantro leaves. Serve with lime wedges on the side.