When the cooking times match up, it only makes sense to cook a protein and a starch together, as in this combination of fish and rice. It’s almost a one-dish meal, and I say almost because you do need to pull out a little bowl to make the spicy-sweet salsa while the pot simmers on the stovetop. This features my favorite way to make rice, an adaptation of the traditional coconut-milk rice that tastes good but is high in fat. The proliferation of coconut water as a healthful drink found in most supermarkets gave me a lighter—and, frankly, better—way to do it, and I haven’t looked back. Be sure to buy juice labeled 100% coconut water, as some juice-pack brands have other flavorings you wouldn’t want here, and some canned products include sugar and preservatives, defeating the purpose altogether.

　　

Ingredients

1 (6-ounce) mahi mahi fillet (or substitute halibut)

　　Kosher or sea salt

　　Freshly ground black pepper

　　3/4 cup coconut water

　　1/3 cup jasmine or other long-grain white rice

　　1 kiwi, peeled and cut into 1/2-inch cubes

　　1/2 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes

　　1 scallion, white and green parts, cut into 1/4-inch slices

　　1/2 fresh jalapeño chile, stemmed, seeded, and finely chopped (optional)

　　Juice of 1 lime

　　Leaves from 3 or 4 sprigs cilantro, chopped

　　1/2 teaspoon honey, or more to taste (optional)

　　

Step 1

Pat dry the mahi mahi with a paper towel and sprinkle with salt and pepper.

　　

Step 2

In a small skillet or saucepan fitted with a lid, combine the coconut water, rice, and 1/4 teaspoon of salt over medium-high heat. Bring to a boil, then decrease the heat until the liquid is barely bubbling. Place the mahi mahi fillet on top of the rice, cover, and cook for about 15 minutes, or until all the coconut water is absorbed. Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.

　　

Step 3

While the rice and fish are cooking, make the salsa. In a small bowl, stir together the kiwi, avocado, scallion, jalapeño, lime juice, and cilantro. Taste and add a touch of salt if necessary and a drizzle of honey if it’s too tart.

　　

Step 4

Transfer the rice and fish to a plate, top with the salsa, and eat.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.