4(6 oz)skinless fish fillets – like salmon, ahi tuna, or tilapia, cooked to your preference. I used the tortilla crusted tilapia from Costco
Coconut Rice Ingredients
2 cups of coconut water
1 cup of jasmine rice,rinsed well and drained well
1 tsp coconut oil
1/2 tsp salt
Mango Salsa Ingredients
1large mango,peeled and diced
1 ear of corn, kernels removed
3/4cupchopped green bell pepperor sweet orange pepper
1/4cupchopped fresh cilantro
1/3cupchopped red onion,rinsed under water and drained
1large avocado,peeled and diced
1 jalapeno, diced (optional)
1Tbspfresh lemon juice
1Tbspcoconut water
1 tsp chili powder
Salt and pepper,to taste
Directions
For the fish: Cook fish according to your liking, i.e. grilled, baked, sautéed, or in the air fryer.
For the coconut rice: In a medium saucepan bring coconut water, coconut oil, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 15 minutes or so. Fluff with a fork, then let rest 5 minutes.
For the salsa: In a medium bowl toss together mango, corn, pepper, cilantro, red onion, avocado, jalapeno, lemon juice, chili powder, and coconut water. Season with salt and pepper to taste.
Serve fish warm over coconut rice and topped with mango salsa.
