Grilled Fish Fillet on a sweet Coconut Rice, topped with a fresh salsa tropical with a touch of heat to bring you right under the tropics sun!
A decade ago… I was travelling with my now husband and my little black cocker throughout South America and we ended up in beautiful Cartagena, Colombia. I believe one of my top places in the world! We loved it there, and after living for a year in Peru everything seemed so different on the other side of the continent. Starting with the first meal we’ve got… coconut rice and grilled fish! Sooo simple and sooo unforgettable. Although in Colombia they make a “sofrito” (a reduction until paste) with the coconut milk first to give it extra taste and a brownish color, here I’ve skipped this step to simply cook the rice in coconut milk. The coconut flavor is all there though, plus it’s way faster and easier this way. A full on coconut taste with an optional makrut lime leave to give it zesty feel that is so inviting! Yes… a bit rich some would say, but if you eat it with a lean fish fillet… the balance is great!
I’m all about mangos… who isn’t really? But when added to a savory dish better cut some of that sweetness off… and no better friend to make this happen than a hot pepper and a vinegar touch! The perfect spiked sweet and sour combo, sweet mango, sour apple vinegar and spicy habanero is a match made in heaven… Yes!… That cheezy! Anyhow, this salsa goes well anywhere but combined with the coconut rice this dish will bring you right to the tropics. A perfect summertime dish!
So let’s travel to the tropics!
Grilled Fish Fillet with a Tropical Salsa & Coconut Rice
Makes: 4 portions | Preparation: 15 minutes | Difficulty: easy
Riz de coco
- 250ml of coconut milk
- 175g of long grain rice
- *makrut lime leave, broken
- 1/2 mango cut into small dices
- 1/2 bell pepper cut into small dices
- 3 scallions finely chopped
- 2 small- 1 big tomato cut into small dices
- 1/2 tbsp of rice vinegar (or apple vinegar)
- 1/2 tsp of *fish sauce or salt
- 1/2 tsp of *sesame oil
- 1/2 tsp of finely chopped hot pepper of your choice (I’ve used habanero)
- full hand of cilantro leaves finely chopped
The Fish fillet
- 4 fish fillet (I’ve used a megrim here, but sole, halibut or turbot are great)
- olive oil
- 1 *garlic clove
- salt and pepper
- Start by making the Coconut rice, add the coconut milk to the rice, a broken makrut lime leave and some salt and cook the usual way (15 min)
- Cut all the ingredients for the Salsa Tropical into small dices, adding the seasonning and reserve
- Bring a grill pan or grill to high heat, add a touch of cooking oil spray and the seasoned with salt fish, let it cook rapidly until the cooking line is halfway up, about 1-2 minutes depending on the thickness of the fillets
- Turn the fish and add the *optional garlic and a bit more of olive oil and make sure it goes all over the pan, cook another 1-2 minutes or until done
- Serve the fillets over the coconut rice and topped with the tropical salsa.