Coconut Rice with Grilled Fish
Rice simmered in coconut milk pairs with lightly seasoned grilled fish fillets for a filling, dairy-free plate.
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.
Ingredients
- 1 cup rice — washed
- 1/2 cup coconut milk — unsweetened
- 1 cup water
- 2 pieces fish fillets — cleaned and skinless
- 1 teaspoon olive oil — for brushing fish
- 1/4 teaspoon salt — to taste
- 1/8 teaspoon black pepper — freshly ground
- 1/2 teaspoon thyme or herbs — optional
Instructions
- 1In a pot, combine rice, coconut milk, and water. Bring to a boil.
- 2Reduce heat, cover, and simmer until rice is cooked and liquid absorbed, about 15–20 minutes.
- 3Preheat grill pan or outdoor grill over medium heat.
- 4Brush fish fillets with olive oil, season with salt, pepper, and herbs.
- 5Grill fish for 4–5 minutes per side or until fully cooked.
- 6Serve grilled fish alongside coconut rice.