Instructions

1. Turn on oven to 450 degrees.
2. While oven is heating, remove fish filets and pat dry with paper towel.  Put them on a baking sheet with parchment paper or Silpat (if you don’t have those, just spray with oil to prevent fish from sticking).  Once oven is heated, put fish into oven on pan and cook according to package directions (from frozen about 18-25 minutes but from fresh only about 10-15 minutes or until it gets flaky in the middle).
3. Rinse 1 c. of Calrose rice (you can also use Basmati or Jasmine) and put into pot.  Pour the can of coconut milk over top and add 1/4 c. water, pinch of salt, and the 2 Tbsp. of sugar.  Bring to a boil and when it’s boiling, immediately turn down the heat to low, cover and set the timer for 20 minutes.  The rice will be done when the liquid is all absorbed.  You may need to stir the rice a couple times during cooking to prevent sticking.
4. To make the salsa, finely chop all the ingredients and toss with honey, vinegar and lime juice. Salt & pepper to taste if desired.
5. When fish and rice are done, put rice on the plate, top with the fish & then garnish with the pineapple mango salsa.  Serve with a lime slice if desired for extra flavor!  Enjoy!