DIRECTIONS
1. Make the Coconut Rice:
Heat olive oil in a saucepan over medium heat. Add rice and cook for 2 minutes, stirring often. Pour in water, coconut milk, and salt. Bring to a boil, then reduce heat to low. Cover and cook for 15–18 minutes, or until the liquid is absorbed. Remove from heat, fluff with a fork, stir in butter, and let stand 5 minutes.
2. Cook the Cod:
Pat cod dry and season with salt and pepper. Lightly coat with flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add fish and cook for 3–4 minutes per side, until golden and flaky.
3. Make the Sauce:
Reduce heat to medium. Add lemon zest and juice to a small saucepan. Warm for 1 minute, then whisk in butter until smooth.
4. Serve:
Spoon coconut rice onto plates and top with the cod. Drizzle with lemon butter sauce and finish with cilantro, pickled onions, and cracked black pepper.
