Pure Mountain Grilled Lime fish fillet with Avocado-Mango Salsa and Coconut Rice

Ingredients

Lime fish fillet

4 (6 oz) skinless fish fillet fillets

3 Tbsp Pure Mountain canola oil, plus more for grill

2 tsp lime zest

3 Tbsp fresh lime juice

3 cloves garlic, crushed

Salt and freshly ground black pepper, to taste

Coconut Rice

1 1/2 cups Zico Coconut Water

1 1/4 cups canned coconut milk

1 1/2 cups jasmine rice, rinsed well and drained well

1/2 tsp salt

Avocado-Mango Salsa

1 large mango, peeled and diced

3/4 cup chopped red bell pepper (1/2 large)

1/4 cup chopped fresh cilantro

1/3 cup chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 Tbsp fresh lime juice

1 Tbsp canola oil

1 Tbsp Zico Coconut Water

Salt and pepper, to taste

1 Tbsp fresh lime juice

1 Tbsp canola oil

1 Tbsp Zico Coconut Water

Salt and pepper, to taste

In an 11×7-inch baking dish whisk together Pure Mountain canola oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
Place fish fillet in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip fish fillet to opposite side and allow to marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
Brush grill grates with oil. Place fish fillet on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the fish fillet will be fragile).
While fish fillet is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes
While the fish fillet is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, canola oil and coconut water. Season with salt and pepper to taste.
Serve fish fillet warm with coconut rice top with avocado mango salsa.