Chilean Sea Bass with Coconut Rice and Avocado Kiwi Salsa from Serve Yourself Cookbook by Joe Yonan

You guys, this is one of the best recipes I've made in a very long time. It's simple, pretty, delicious, satisfying and takes less than 30 minutes to make. This Chilean Sea Bass with Coconut Rice and Avocado Kiwi Salsa is slightly adapted from Serve Yourself Cookbook by Joe Yonan. I've made two recipes from Joe's book (pistachio cookies and pickled onions) which I loved, so I had high expectations for this dish.

The recipe calls for mahi mahi, but I decided to go with Chilean Sea Bass because it looked better at my grocery store.

Chilean Sea Bass with Coconut Rice and Avocado Kiwi Salsa
Slightly adapted from Serve Yourself  Cookbook by Joe Yonan

Ingredients
1 (6-ounce) Chilean Sea Bass fillet
kosher or sea salt
freshly ground black pepper
3/4 cup coconut water (must be labeled 100% coconut water)
1/3 cup jasmine or other long-grain white rice
1 kiwi, peeled and cut into 1/2-inch cubes**
1/2 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes
1/2 fresh jalapeno chile, stemmed, seeded, and finely chopped
juice of 1 lime
leaves from 3 or 4 sprigs cilantro, chopped
1-2 tablespoons chopped red onion
1/2 teaspoon honey

**I ended up doubling all the ingredients for the salsa. The recipe called for a scallion, but I forgot to buy one and used some red onion instead.

Directions
1. Pat dry the fish with a paper towel and season with salt and pepper.
2. In a small skillet fitted with a lid, combine the coconut water, rice and 1/4 teaspoon f salt over medium-high heat. Bring to a boil, then decrease the heat until the liquid is barely bubbling. Place the fish fillet on top of the rice, cover, and cook for about fifteen minutes, or until all the coconut water is absorbed.
3. Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.
4. Meanwhile, combine all the ingredients for salsa.

5. Transfer the rice and fish to a plate, top with the salsa.

Chilean Sea Bass came out flaky and tasted very buttery, which is a good thing. The rice had the scent of coconut without all the added calories of coconut milk. I loved, loved, loved this dish!

Hav you cooked with mahi mahi or Chilean Sea Bass lately? What did you make?