Grilled Marinated Fish With Tropical Salsa And Coconut Rice

This recipe is one of its kind and reminds me of my early years when I was growing up in Hawaii. My dad, who was a chef in a local restaurant not far away from our home was an avid fan of grilled marinated fish with a touch of coconut rice and tropical salsa.

Every Saturday he used to come home early to prepare the sumptuous meal for the family, while our mom just watched how it was done in pure admiration. However, she too learned how to make the good meals after awhile. The meal was special considering the fact that it was prepared by our dad.

My love for this meal stems from the fact that I love grilled marinated fish too.

The recipe covers approximately 3% of my daily requirements of minerals and vitamins. With one serving I get 602 calories, 30g of fat, and 37g of protein. Additionally, it is the perfect recipe for me because I am following a pescatarian,

Additionally, it is the perfect recipe for me because I am following a pescatarian, gluten-free, and dairy free diet at the moment. Since I am trying to cut back on sugar, this recipe gives me the room to replace the sugar with sweeteners such as Splenda or Stevia without compromising the quality of the meal.

Also, this recipe allows me to use less salt with its place being taken by spices, herbs and black pepper for additional nutritional value.

To make it even better, I can use brown rice in place of white rice to get more fiber and other nutrients. Lastly, the garlic used as one of the ingredients has amazing anti-inflammatory, antibacterial, antioxidant, and antiviral properties.

Personally, I prefer to use Spanish garlic because it contains the highest amount of allicin, a compound that is known to have amazing health benefits. In a nutshell, this is one recipe that I can’t live without for long.

In a nutshell, this is one recipe that I can’t live without for too long.

Marinade recipe

Ingredients:

marinated grilled tropical fish with coconut rice - ingredients

Directions:

In a dish, combine the onions, orange and lime juices, oil, cilantro, cumin, salt, and cayenne. Place the fish in a big, non-reactive baking dish then pour the marinade over the fish. Cover the fish and refrigerate it for 1 hour.

Preheat a grill, and moderately oil the grill rack using vegetable oil. Remove the fish from the marinade and place it on the grill to cook. Skin it side up, until marked, for approximately 45-60 seconds.

Use a spatula to turn it while it cooks and skin side down. Allow the fish to be cooked enough, approximately 4 minutes, depending on its thickness then remove it from the grill. You don’t want the fish to look clear or translucent.

Allow the fish to be cooked enough, approximately 4 minutes, depending on its thickness then remove it from the grill. You don’t want the fish to look clear or translucent.

You don’t want the fish to look clear or translucent.

Coconut Rice recipe

Ingredients:

marinated grilled tropical fish with coconut rice - rice ingredients

Mix the coconut oil, salt, water, and sugar in a saucepan then hit to boil. Add the rice and stir well while you reduce the heat to medium-low. Cover and simmer without disturbing until the liquid is completely absorbed and the rice appear fluffy. This takes between 20 and 24 minutes. Remove form the heat and allow it to rest without stirring for about 10 minutes.  Fluff using a fork and add cilantro. Then adjust seasoning to get a good taste. Serve while still hot.

Add the rice and stir well while you reduce the heat to medium-low. Cover and simmer without disturbing until the liquid is completely absorbed and the rice appear fluffy. This takes between 20 and 24 minutes. Remove form the heat and allow it to rest without stirring for about 10 minutes.  Fluff using a fork and add cilantro. Then adjust seasoning to get a good taste. Serve while still hot.

Cover and simmer without disturbing until the liquid is completely absorbed and the rice appear fluffy. This takes between 20 and 24 minutes. Remove form the heat and allow it to rest without stirring for about 10 minutes.  Fluff using a fork and add cilantro. Then adjust seasoning to get a good taste. Serve while still hot.
Yield: 4 servings

Tropical Salsa recipe

Ingredients:

marinated grilled tropical fish with coconut rice - salsa ingredients

Combine the mango, pineapple, avocado, onions, cilantro, bell peppers, jalapeno, lime juice, salt, and garlic in a bowl and fold gently to combine. Adjust seasoning for better taste. Allow it to rest for 30 minutes for the flavors to blend, then serve. You can make it ahead of time.

Presentation or plating

If you are going to make a good meal and invite friends over, then how it looks on the plate is equally important.  Plating can make the meal look even more appealing. Use a spoon to put the coconut rice into the center of 4 big plates. Put 1 fillet onto each of the rice serving and add Tropical Salsa on top. Add the finishing touch with cilantro and toasted coconut then serve.

Article credit: Emeril Lagasse.