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1
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne.
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2
Place the fish in a large, non-reactive baking dish.
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3
Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
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4
Preheat a grill, and lightly oil the grill rack with vegetable oil.
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5
Remove the fish from the marinade.
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6
Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute.
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7
Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness.
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8
Remove from the grill.
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9
Spoon the coconut rice into the center of 4 large plates.
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10
Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa.
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11
Garnish with toasted coconut and cilantro, and serve.
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12
In a saucepan, combine the coconut milk, water, salt, and sugar.
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13
Bring to a boil.
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14
Add the rice, stir well, and reduce the heat to medium-low.
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15
Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes.
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16
Remove from the heat and let sit without stirring for 10 minutes.
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17
Fluff with a fork and add the cilantro.
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18
Adjust seasoning, to taste.
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19
Serve hot.
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20
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine.
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21
Adjust seasoning to taste.
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22
Let sit for 30 minutes before serving for the flavors to blend.
