Keto Polynesian Grilled Fish with Coconut Lime Rice & Fresh Pineapple Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 (6 oz) cod fillets 1 cup cauliflower rice 1/4 cup coconut milk 1 tsp lime zest 1 tbsp lime juice 1/2 cup chopped fresh pineapple 1/4 cup chopped red bell pepper 1/4 cup chopped cilantro 1/4 cup diced red onion 1/2 tsp salt, divided 1/2 tsp black pepper, divided 1 tbsp olive oil

Instructions

1. a. Combine cauliflower rice, coconut milk, lime zest, 1/4 tsp salt, and 1/4 tsp black pepper in a microwave safe bowl. Cook for 2 minutes, then stir and cook for an additional 2 minutes. Set aside. b. In a separate bowl, mix together pineapple, red bell pepper, cilantro, red onion, lime juice, 1/4 tsp salt, and 1/4 tsp black pepper to make the salsa. c. Season fish fillets with salt and black pepper, then brush with olive oil. Grill or pan sear fish for 4 5 minutes per side until cooked through. d. Serve grilled fish over coconut lime rice, topped with fresh pineapple salsa.

Chef’s Insight

For an extra burst of flavor, marinate the fish fillets in a mixture of lime juice, garlic, and cilantro for 30 minutes before grilling.

Notes

For an even smoother texture, you can blend the coconut milk with the cauliflower rice before cooking.