📖 Instructions

1. First, get started with the coconut rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Nobody likes mushy rice!
2. In a medium saucepan, combine the rinsed rice with 1 can (13.5 oz) of full-fat coconut milk and 1/2 cup of water. Add a pinch of salt and bring to a boil over medium-high heat. Oh, and feel free to add more salt, i'm the kinda gal that likes my salt, but to each thier own!
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Resist the urge to peek! Letting the steam escape can mess with the cooking process.
4. While the rice is simmering, prepare the mango salsa: Dice 1 ripe mango, 1/2 red onion, 1/2 red bell pepper, and 1 jalapeño (remove seeds for less heat). Chop 1/4 cup of fresh cilantro. I like to do it extra fine, it blends better that way.
5. In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño, and cilantro. Add the juice of 1 lime and a pinch of salt. Gently toss everything together and set aside. This salsa can be made ahead of time and stored in the refrigerator for a few hours. The flavors actually meld together even better if you let it sit!
6. Now, let’s move on to the halibut: Pat 4 (6-ounce) halibut fillets dry with paper towels. Season both sides generously with salt, black pepper, and a pinch of garlic powder. Drying the fish is crucial for getting a good sear, so don't skip this step!
7. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the halibut fillets in the skillet. Don't overcrowd the pan; you may need to cook the fish in batches to ensure proper searing.
8. Sear the halibut for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Use a fish spatula to gently flip the fillets to avoid breaking them. If you don't have a fish spatula, a wide, thin spatula will also work.
9. Once the halibut is cooked, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. This helps keep the fish crispy.
10. Fluff the coconut rice with a fork and spoon it onto plates. Top with the sautéed halibut and a generous serving of mango salsa. Garnish with extra cilantro and a lime wedge, if desired. Serve immediately and enjoy this taste of paradise!
11. Oh I almost forgot! Make sure the rice is not burnt at the bottom, no one wants crunchy and burnt rice. It's best to take it off the heat after about 20 minutes! and just to be safe, let it sit for 10!