Resolving to be more fit, cook healthier meals is never a bad idea any time of the year. This past year has been a true food adventure for me! I have cooked and tried so many new foods and cooking techniques I have had the most fun documenting my adventures. If you follow my recipes, you will know two things about me. I love rice, almost as much as I love chile peppers!! LOL!!! Just because you take away the fat does not mean you have to lose any of the taste from your everyday meals. Add some spice, it really goes a long way!
Yields 4 servings
For the Green Chile Sauce:
6 roasted Anaheim chiles, peeled and cleaned
4 tablespoons water
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, sliced
1 teaspoon cumin
½ cup chicken broth or white wine, reserved
Tips~ Roast green chiles under the broiler for 5 minutes per side. Place in plastic bag to cool. Remove skins, stems and seeds.
For the Coconut Rice:
2 cups coconut water
½ teaspoon salt
½ teaspoon sugar
1 cup jasmine rice
¼ cup green onions, sliced
¼ cup cilantro, chopped
1 serrano chile, minced (seeds removed, optional)
Juice of 1 large key lime
For the Fish:
4 6-ounce firm white fish fillets
4 tablespoons olive oil
2 cloves garlic, sliced thin
Fresh cracked pepper
Steamed Coconut Lime Rice
1. Bring the 3 cups of coconut water to a boil in medium pot. Add the seasonings and jasmine rice, stir gently. Cover, reduce heat and cook for 15 to 20 minutes or until all the liquid has cooked down. Remove from heat and let stand for 10 to 15 minutes.
2. To make green chile sauce, combine all ingredients in the blender, adding ½ teaspoon of salt. Blend on high until smooth, taste for salt. Set aside.
3. Add 4 tablespoons of olive oil to a large nonstick skillet and preheat on medium heat for 5 minutes. Add the sliced garlic and cook until the garlic starts to toast and turn golden in color. Season the fillets lightly, on both sides, with salt and fresh cracked pepper. Cook in the preheated pan for 3 minutes on each side. Remove from pan and transfer to a plate.
4. In that same pan that you cooked the fish in, add the green chile sauce and ½ cup chicken broth. Cook for a few minutes to reduce sauce slightly. Carefully add the fish back into the pan of green chile sauce, just to warm the fish slightly. Remove from heat.
5. Before serving the rice, fluff the rice with a fork and fold in the green onions, cilantro, serrano chile, and fresh key lime juice. I like to garnish the dish with a little more cilantro, green onions, and fresh key lime juice. Yields 4 servings.
A little lime, fresh garnishes and sriracha hot sauce.