Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa

Ever since I tasted coconut rice at Emeril's Delmonico restaurant in New Orleans, I've been wanting to give it a shot at home.  I found this recipe online, and went for it.  The grilled marinated fish was good, the salsa was excellent, and the rice was just okay.  It didn't have enough creamy sweet coconut flavor that I remember from my dining experience.  I think next time I'd add the entire can of coconut milk and cut back on the regular water.  Although the ingredient list looks long, the recipe was quick and easy.  We also grilled some fresh asparagus since it's in season right now.

Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa
Recipe from Emeril Lagasse (Food Network)
4 servings

Fish:
1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
pinch cayenne
4 mahi-mahi fillets, skin on (6-8oz each)

Coconut Rice:
1 cup coconut milk
1&1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro

Tropical Salsa:
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
1/2 cup diced fresh pineapple
1/4 cup minced shallot
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
pinch salt

Directions:
In a bowl, combine all the marinade ingredients.  Add the fish and spoon the marinade over the top. Cover and refrigerate for up to one hour.

Meanwhile, to make the coconut rice, combine the coconut milk, water, salt, and sugar in a medium saucepan.  Bring to a boil.  Add the rice, stir well, and reduce heat to medium-low.  Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20-24 minutes.  Let sit off the heat for 5-10 minutes. Fluff with a fork and stir in the cilantro.  Adjust seasoning to taste.

To make the salsa, mix together all the ingredients.  Let sit for 30 minutes to let the flavors blend.

Preheat a grill and lightly oil the rack.  Place the fish on the grill and cook, skin side up, until marked, 1-2 minutes.  Flip the fish and cook skin side down until the fish is cooked through, about 4-5 minutes depending on thickness.   Place fish over rice and top with the salsa.