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1
Heat the olive oil in a medium saucepan.
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2
Add the onion and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes.
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3
Stir in the rice, jalapeno, and garlic.
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4
Add the spinach, coconut milk, cumin, salt, pepper, and 3 cups of water, raise the heat to high and bring to a boil.
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5
Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 20 minutes.
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6
Fluff the rice with a fork, stir in the shredded coconut, cilantro, lime juice, and zest and keep warm.
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7
Preheat the oven to 350.
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8
In a small ovenproof saucepan, toss the pine nuts with the lemon zest and toast for about 3 minutes, or until the nuts are fragrant and lightly colored.
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9
Using a sharp knife, make three 1/2-inch-deep slashes in each side of each snapper fillet.
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10
In a nonreactive baking dish, combine the onion, lemon juice, sherry, olive oil, salt, and pepper.
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11
Add the fish, turn to coat and marinate for 5 minutes.
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12
Pour half of the marinade into a bowl.
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13
Bake the fish for about 15 minutes, basting with the reserved marinade halfway through cooking, until opaque.
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14
Transfer to plates and spoon the pan juices on top.
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15
Garnish with the pine nuts and chives and serve with the coconut rice.
