Cuban Mango and Seafood with Coconut Rice

Ingredients

Coconut-Lime Rice:

2 c. rice (brown or white is fine)

1 can (~15oz) high fat coconut milk

2 tbsp. agave (or honey)

3 tbsp fresh lime

1 tbsp lime zest

2 c. water (or as needed to cook the rice thoroughly)

sea salt to taste

Seafood Stir-fry:

2 tbsp coconut oil

1 yellow or red bell pepper, coarsely chopped

1 mango, peeled and diced

¾ lb raw shrimp, peeled and deveined 

or

1 lb white fish, like cod or tilapia, cubed

1 tsp paprika

2 tsp minced garlic

2 tbsp lime juice

1 tsp chili powder
1 tsp cumin powder

½ tsp red pepper flakes

1 tbsp soy sauce

sea salt to taste

Mango Salsa:

1 ripe mango, finely chopped
½ red onion, chopped
juice of 1 lime
1 red bell pepper, diced finely
1 medium tomato, diced finely
1 tbsp basil, finely minced
1 tbsp raspberry balsamic vinegar or apple cider vinegar
sea salt to taste

Fried Plantains:

3 large plantains, chopped into ½ inch sectionscoconut oilsea salt

Procedure

If the seafood is frozen, get it thawing first.

Rice: 

Wash the rice in a bowl, scrubbing the rice in the water with hands for 10 seconds.  Drain and do once more.  Melt coconut oil in a medium pot, and begin tossing the drained rice in the pot.  Saute the uncooked rice for 2 minutes until it starts sizzling.  Add the coconut milk and remaining rice ingredients, cover and let simmer for 10-15 minutes, checking periodically if it needs more water.  

Salsa:

While rice is cooking, prepare the mango, chop the onion, chop the tomato and bell pepper, juice the lime, and mince the basil.  Saute the onion in a frying pan with some oil (not necessarily coconut) to take some of the harshness away.  After the onions start to turn translucent, add the remaining salsa ingredients and sizzle for another minute, searing all the ingredients.  Transfer to a bowl and set aside.

Seafood:

melt the coconut oil in a frying pan.  Begin sauteeing the bell pepper.  After 2 minutes, add the mango and the seafood.  Add the seasonings and stir-fry for 2 to three minutes until the seafood is cooked.  Remove from heat and transfer to a serving bowl.

Plantains:

Stir-fry in melted coconut oil for 4-5 minutes, season with salt to taste. 

Serve the rice with the seafood/mango on top and then add salsa to that.  Serve plantains on side.  They all go very well together.