Coconut Rice and White Fish

This is a wonderful, quick meal. It is one of my favorite ways of cooking many fish, from deep water bass to halibut. For this specific recipe, I used tilapia. The pineapple chunks can be changed to papaya or mango. If desired, add a dash of red pepper with the other seasonings.


1/2 cup canned coconut milk
1/2 cup water
2 cups instant rice (make sure it’s instant, or it won’t cook properly)
2 green onions, sliced thin
4 white fish fillets (no bones or skin)
Salt and pepper to taste
1/2 cup marmalade (I used orange-ginger)
1 cup pineapple chunks, fresh or canned


Heat oven to 450. Prepare 4 sheets of aluminum foil, 12″ x 18″ each, and spray with vegetable oil.

Soak the rice in the mixture of coconut milk and water for 7 minutes. Add the sliced green onions.

Divide the soaked rice between the 4 pieces of foil; top with the fish fillet. Salt and pepper them and add 2 tablespoons of marmalade. Surround with the pineapple chunks and seal, leaving room for expansion.

Place packets on cookie sheet in hot oven and bake 15-20 minutes or until the fish flakes easily. Serve in the packets, warning guests to open them carefully to avoid team.


About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
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