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1
First, get the rice cooking.
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2
Bring the water to a boil in a large pot and throw in a hefty pinch of salt, pour in the rice and stir, and bring the water back down to a simmer.
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3
Cover the pot and let it simmer for around 25 minutes (or whatever the people on the plastic bag say to do).
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4
Take it off heat and uncover the pot, and let it rest for 5. Get yourself a fork and whisk the rice like a madman, that way you'll get a nice, fluffy bed of rice instead of a starch-brick.
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5
Heat up the coconut oil on medium high until it shimmers, then throw in the garlic and saute for a minute.
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6
Toss in the cooked rice, stir, and cook for about 5 minutes. Make sure you keep stirring while it's on the flame.
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7
Now for the fish. If you started this before the rice was done and timed it so they both come out at the same time; pat yourself on the back. If you didn't, your fish is gonna be sitting on a cold bed of failure and sadness.
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8
First, throw all the spices into a spice grinder and...well, grind them.
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9
Completely cover the filets in the spices. We're talking Lebron James-style, dip your hands in and clap 'em, and send the spices flying all over everything. If you can see any bit of pink that isn't covered by spices, you've done it wrong.
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10
Heat up a grill pan between medium and medium-high, and heat up the olive oil until you get that shimmer.
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11
Throw the filets in three at a time, for four minutes a side.
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12
Last is the yogurt sauce: mix together the yogurt, dill, and lemon juice. It's that simple.
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13
Toss the filets on a comfy bed of rice, top with the yogurt sauce, and promptly bring fork to face.
