Marinated Grouper With Coconut-Ginger Rice

• 13 cup fresh lime juice
• 1 large jalapeno, with seeds, minced
• 4 grouper fillets (if unavailable, red snapper can be substituted)
• Salt and freshly ground pepper to taste
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon unsalted butter
• 2 cloves garlic, peeled and minced
• 2 teaspoons minced fresh ginger
• 1 1/2 cups long-grain white rice
• 1 cup unsweetened coconut milk
• 1 1/2 cups water
• 1 1/2 teaspoons salt, plus more to taste

1. To make the grouper, combine the lime juice and jalapeno in a shallow glass or ceramic dish.
2. Add the fish and turn to coat in the marinade.
3. Let stand for 20 minutes, turning once.
4. Meanwhile, to make the rice, heat the butter in a medium-size heavy saucepan over medium heat.
5. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute.
6. Add the rice and stir for 1 minute.
7. Add the coconut milk, water and 1 1/2 teaspoons salt and bring to a boil.
8. Reduce the heat, cover and cook the rice until the liquid is absorbed and the grains are tender, 18 to 20 minutes.
9. Remove from heat and let stand, covered, for 1 minute.
10. Fluff with a fork.
11. Preheat the broiler.
12. Remove grouper from marinade and place on a baking sheet or broiler pan.
13. Broil until fish is just cooked through, about 6 minutes.
14. Season with salt and pepper.
15. Place 1 fillet on each of 4 plates and sprinkle with cilantro.
16. Spoon the rice beside the fish and serve immediately.

lime juice, jalapeno, grouper, salt, fresh cilantro, unsalted butter, garlic, fresh ginger, longgrain white rice, unsweetened coconut milk, water, salt

Taken from cooking.nytimes.com/recipes/7275 (may not work)