This recipe packs a punch of fresh flavors! The bright citrus flavor of the grapefruit is perfect with the touch of honey, and pairs nicely with the creamy coconut rice.
4 Sena Sea Black Cod portions, thawed
1 Grapefruit, sliced
1 Tbs Olive Oil
2 Tbs honey
Salt and Pepper
1 Grapefruit, cut into small chunks
1 tsp Olive Oil
Fresh chopped Cilantro (to taste)
Pinch of Salt
28 ounces Canned Lite Coconut Milk
1 Cup Jasmine Rice
1 Tbs fresh Cilantro, chopped
1 Tbs fresh Mint, chopped
1 Tbs fresh Basil, chopped
Generous pinch of Salt
Combine all salsa ingredients and refrigerate while preparing fish.
Place all the ingredients in a rice cooker and use the white rice setting.
In a medium saute pan, bring all ingredients to a light boil.
Reduce heat to medium/low. Cook for 18-20 minutes while stirring frequently. Remove from heat once rice reaches desired tenderness (add a slash of water if rice requires additional cooking).
Preheat oven to 450 F.
Coat a rimmed baking sheet with olive oil. Layer sliced grapefruit on baking sheet. Drizzle with olive oil.
Rinse Black Cod and pat dry. Place fish skin side down on top of grapefruit slices. Salt and pepper Black Cod generously. Drizzle honey lightly over the top (do not need to fully coat the fish).
Bake for 25 minutes. Broil on high for 3 minutes or until tops are lightly browned.
Serve fish on grapefruit with a scoop of grapefruit salsa on top.