Wasabi Pea Crusted Ono with Mango Coulis and Coconut Rice Recipe

Preheat oven to 375° F.

Bring coconut milk and water to a boil in a medium saucepan. Add rice and salt and stir to combine. Return to a boil then reduce heat to a simmer, cover with a lid and cook for 15 minutes. Turn heat off of rice and let sit for 5 minutes then fluff with a fork.

Meanwhile place wasabi peas in a reseal-able plastic bag and smash with rolling pin until peas are in fairly small pieces.

In a small bowl combine pea crumbs and butter, mixing until well combined. Pat fillets dry and season on both sides to taste with salt and pepper.

Spray a cookie sheet with non stick spray and lay fish out on sheet. Top each fillet with 1/4th of the wasabi pea mixture pressing down to cover the tops of each fillet evenly. Place fish in oven for about 14 minutes depending on the thickness of the fillet, until just cooked through.

Meanwhile combine mango, lime juice, sugar and a pinch of salt in a blender and puree until smooth. Bring mango mixture to a simmer in a small saucepan over medium low heat, cooking for about 5 minutes.

To serve, plate each serving with a scoop of coconut rice topped with a fish fillet and a couple of tablespoons of mango sauce alongside.