Arroz con Coco y Pescado Frito (Coconut Rice and Fried Fish)

Step 1: Rinse and cook the rice

Rinse the rice in a fine mesh strainer and transfer to a medium saucepan. Add the water, coconut milk, salt, and black pepper and stir to combine. Bring to a boil over high heat, then reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit for 5 minutes before fluffing with a fork.

• 1 cup rice
• 1 cup water
• 1 cup coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 2: Prepare the fish

In a shallow dish, whisk together the cumin, garlic powder, onion powder, paprika, salt, and black pepper. Place the flour in another shallow dish. Dredge each fish fillet in the seasoned flour, shaking off any excess.

• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 4 fish fillets

Step 3: Cook the fish

In a large skillet, heat the oil over medium-high heat. Add the fish fillets and cook until golden brown and crispy, about 3-4 minutes per side. Transfer the fish to a paper towel-lined plate to drain.

• 2 tablespoons vegetable oil
• Fish fillets from step 2

Step 4: Serve

Serve the fish over the coconut rice, garnished with lime wedges.