Mahi-Mahi With Avocado Crema

1. Make Avocado Crema: In a blender on medium setting, combine all ingredients except water. Add water and blend until smooth. Refrigerate until ready to use.

2. Make Mango-Shrimp Salsa: Stir together all ingredients and refrigerate until ready to use.

3. Make Coconut Rice: In a saucepan over medium heat, bring to a boil water, coconut milk, and 1 tsp. salt. Stir in rice, then reduce heat to low and cook until rice is tender, 20 to 25 minutes. Remove from heat and stir in the remaining 1 tsp. salt, and toasted coconut. Keep warm.

4. Make Jamaican Jerk Glaze: In a small saucepan over medium heat, stir pineapple juice, sweet chili sauce, and Jamaican jerk spice. In a small bowl, combine cornstarch and water, mixing well.

5. Thicken Glaze: When juice comes to boil, reduce heat to low and whisk in cornstarch mixture. Return to boil, cook 1 minute, then remove from heat. Stir in salt and keep warm.

6. Cook Mahi-Mahi: Season mahi-mahi with salt and pepper on both sides. Add enough olive oil to just coat the bottom of a large skillet, heat over medium-high heat. When oil smokes slightly, carefully add fish and cook until outer edges are golden, 2 minutes. Carefully turn over, lower heat and cook 3 to 5 minutes, until the fish is cooked through. Let it rest 1 to 2 minutes before plating.

7. Assemble Meal: Dollop avocado crema in the center of each serving plate. Top with 1/2 c. rice, then mahi-mahi fillet. Spoon Jamaican jerk glaze, to taste, on top; add mango-shrimp salsa. Garnish with cilantro.