Caribbean Fish in Toasted Garlic Coconut Sauce with Lime Rice and Seared Pineapple

Instructions

1. 1

   1. Season the fish fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 15 ml (1 tbsp) lime juice, 2 g (1 tsp) lime zest, and half of the fresh thyme. Let them rest for 10 minutes while you prepare the rest.

2. 2

   2. Place the rice in a medium saucepan with 480 ml (2 cups) water, 2 g (1/2 tsp) salt, and 15 ml (1 tbsp) lime juice. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. While the rice cooks, heat 15 ml (1 tbsp) coconut oil in a large skillet over medium heat. Add the fresh pineapple and sprinkle with the brown sugar. Cook for 2 to 3 minutes per side until golden and lightly caramelized. Remove and set aside.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) coconut oil and the butter. When the butter melts, add the sliced garlic and cook over medium-low heat for 1 to 2 minutes until golden, not burned. Stir in the white onion, sweet pepper, and chopped garlic; cook for 4 minutes until the vegetables are soft.

5. 5

   5. Pour the coconut milk into the skillet and add the remaining salt, remaining black pepper, remaining thyme, 30 ml (2 tbsp) lime juice, and 2 g (1 tsp) lime zest. Cook over medium heat for 4 to 5 minutes until the sauce thickens slightly.

6. 6

   6. Push the sauce to the sides of the skillet and place the fish fillets in a single layer. Cover and cook for 3 to 4 minutes on the first side. Carefully turn and cook 3 to 4 minutes more, or until the fish is opaque and flakes easily. If you prefer to finish it in the oven, transfer the oven-safe skillet to 200 °C / 400 °F for 5 to 6 minutes.

7. 7

   7. Fluff the rice with a fork and mix in half of the scallion and half of the cilantro. Taste and adjust salt if needed.

8. 8

   8. Serve a bed of lime rice, place a fish fillet on top or alongside with plenty of toasted garlic coconut sauce, and finish with the seared pineapple, remaining scallion, and remaining cilantro.