Mahi-Mahi with Kiwi-Avocado Salsa and Coconut Rice

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.