Tropical White Fish with Pineapple Salsa and Coconut Rice
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 600kcal
Ingredients
For the coconut rice:
- ½ can coconut milk
- water to bring liquid to 1½ cups
- 1 cup white rice
For the salsa:
- 4 oz. pineapple tidbits lightly drained
- ½ lbs. red onion minced
- 3-4 Tbs. red bell pepper diced
- ¼ jalapeño pepper seeded and diced
- 1 tsp. cilantro minced
- salt to taste
For the fish:
- 3-4 white fish fillets such as tilapia or orange roughy
- salt & pepper to taste
- olive oil
- 1 clove garlic crushed
- 1½ Tbs. brown sugar
- 1 Tbs. soy sauce
- 1½ Tbs. lime juice
- 1 pinch dried ginger
Instructions
For the coconut rice:
- Pour the coconut milk in a measuring cup.
- Add water to bring the level to 1½ cups.
- Pour into a saucepan and bring to a boil.
- Add the rice, turn the heat to low and cook until the liquid is absorbed, about 15-20 minutes.
For the salsa:
- Combine all the ingredients for the salsa in a small bowl.
- Set aside while you fix the fish.
- This can be made ahead of time and stored in the fridge, if you like.
For the fish:
- Stir the brown sugar, soy sauce, ginger and lime juice together in a small bowl.
- Salt and pepper the fish fillets.
- Heat a skillet over medium heat.
- Add a few tablespoons of olive oil and the crushed garlic.
- Place the fish in the skillet (work in batches, if necessary).
- Cook a few minutes, then flip.
- Cook another couple of minutes.
- Pour the sauce over the fish in the skillet.
- Cook for 2-3 more minutes, until the sauce is reduced a bit and the fish flakes easily with a fork.
Notes
Note: Remaining coconut milk and pineapple can be added to smoothies throughout the week.
Nutrition
Calories: 600kcal | Carbohydrates: 72g | Protein: 42g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 441mg | Potassium: 914mg | Fiber: 3g | Sugar: 15g | Vitamin A: 420IU | Vitamin C: 26.1mg | Calcium: 69mg | Iron: 4mg