Sea Bass with Something Pineapple, Round 2

After having used my seven pound pineapple to make grilled pineapple rings, I wanted to try another accompaniment for the same Sea Bass with mango sauce. This time around, I made a really delicious pineapple-mango salsa and decided to whip up some coconut rice as well. I have to say I think I like this version of the dish better...the salsa was a lot tastier than the grilled rings, even if it required a little more work!

Ingredients for Mango-Pineapple Salsa

1/2 pineapple, chopped into small cubes

1 mango, chopped into cubes

1/2 red bell pepper

1/2 red onion, chopped

3 tbsp cilantro

3 tbsp olive oil

1 tbsp minced fresh ginger

1 jalapeno, or to taste, chopped,

1 lime, juiced

salt and pepper

To make the salsa, simply combine all the ingredients listed above.

Ingredients for Coconut Rice

jasmine rice

coconut milk

shredded coconut

The recipe for coconut rice depends on how much you're making and the only way I know how make it is in a rice cooker! Simply make your rice, swapping water for coconut milk. If the rice comes out a little wetter, pop it in the microwave for a minute or two, helping the rice absorb the rest of the coconut milk. When it has reached a desired consistency, add a handful of coconut shreds and mix. Pop back in the microwave for another half a minute so that everything heats up and combines well. Serve with fish and salsa!