Grilled Marinated Fish With Tropical Salsa And Coconut Rice Recipes

GRILLED SALMON WITH MANGO SALSA AND COCONUT RICE

Steps:

• In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
• Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
• Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
• While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, 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 20 minutes. Fluff with a fork, then let rest 5 minutes.
• While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
• Serve salmon warm with coconut rice top with avocado mango salsa.

SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI

Steps:

• In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
• Preheat the broiler (on low if you have a low and high setting).
• Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
• Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
• Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
• If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
• Preheat the oven to 350 degrees F.
• Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
• Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
• Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE RECIPE

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour. Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin-side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin-side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill. Spoon the Coconut Rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve. For the Coconut Rice: In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot. For the Tropical Salsa: Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeño, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend. This recipe yields 4 servings.