Grilled Tilapia with Kenyan Spiced Coconut Rice

Instructions

1. 1Preheat your grill to medium heat, which is approximately 190°C. Brush the 4 Tilapia Fillets with the 1 tablespoon of Olive Oil. Sprinkle the fillets evenly with the 2 teaspoons of Kenyan Spice Blend and the 1/2 teaspoon of Salt.
2. 2Place the seasoned tilapia fillets on the preheated grill. Grill for 4 to 5 minutes per side. The tilapia is cooked through and flaky when it easily separates with a fork. The internal temperature should reach 63°C.
3. 3While the tilapia is grilling, rinse the 1 cup of Rice thoroughly under cold water until the water runs clear. This removes excess starch, helping the rice cook up fluffy.
4. 4In a medium-sized pot with a lid, combine the rinsed 1 cup of Rice, the 1 can of Coconut Milk, the 4 whole Cardamom Pods, and the 4 whole Cloves. Add enough water to reach the fill line appropriate for your pot or rice cooker for 1 cup of rice.
5. 5Bring the mixture in the pot to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 to 20 minutes. The rice is done when it is tender and all the liquid has been absorbed.
6. 6Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly. Then, gently fluff the rice with a fork. Carefully remove and discard the 4 whole Cardamom Pods and 4 whole Cloves.
7. 7Serve the grilled tilapia immediately. Spoon the prepared Kenyan spiced coconut rice onto plates alongside the tilapia. Drizzle the 1 tablespoon of Lemon Juice over the tilapia just before serving.