Coconut Rice with Grilled Fish

Rice cooked down in coconut milk instead of plain water turns into something richer and slightly sweet, which pairs well against simply seasoned fish brushed with olive oil, salt, pepper, and herbs, then grilled until just cooked through. A pinch of thyme or other herbs on the fish echoes the warmth of the coconut milk without competing with it.

Because coconut milk stands in for any dairy, this plate is naturally free of lactose while still delivering a creamy, satisfying rice. The fish keeps the meal light on preparation — a few minutes per side on the grill is all it needs — while the rice does most of the work simmering on its own.

Serve the two together straight from the pot and pan for a warm, filling dinner.