Seychellois Grilled Fish with Creole Tomato Salsa

Ingredients

• 12 oz firm fish fillets
• 1 1/2 cups rice
• 1 cup coconut milk
• 3 tbsp neutral oil, divided
• 1 small onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 ripe tomatoes, diced
• 1 to 2 red chilies, minced
• 3 limes, 2 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Make the salsa first so the flavours marry: mix the tomatoes, onion, chilies, half the garlic, the juice of one lime, half the cilantro, and 1/2 teaspoon salt, and leave at room temperature.
2. Rinse the rice and combine it with the coconut milk, 1 1/4 cups water, and 1/2 teaspoon salt. Bring just to a boil, cover, and cook over the lowest heat for 15 minutes, then rest covered for 10 minutes.
3. Pat the fish completely dry and rub it with 1 tablespoon of the oil, the remaining garlic, the ginger, the remaining lime juice, and salt.
4. Heat a grill pan or heavy skillet over medium-high heat with the remaining oil until it is almost smoking. A properly hot pan is what gives grill marks instead of a grey, stuck fillet.
5. Lay the fish in and leave it completely undisturbed for 4 minutes. It will release from the pan on its own once the crust has formed.
6. Turn once and cook for 2 to 3 minutes more, until the flesh is opaque, flakes easily, and reaches 145F (63C).
7. Rest the fish for 2 minutes while you fluff the coconut rice with a fork.
8. Serve the fish over the rice with the creole salsa spooned over, the remaining cilantro, and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.