Caribbean Rice & Beans with Red Snapper Fillets

Ingredients

• 12 oz Red Snapper Fillets
• 1 cup long-grain rice, rinsed
• 1 can (14 oz) coconut milk
• 1 can (15 oz) red beans, drained
• 1 cup water
• 2 sprigs fresh thyme (or ½ tsp dried)
• 1 habanero or Scotch bonnet, left whole
• 2 cloves garlic, minced
• 2 tbsp oil
• 1 lime

Method

1. Combine the rice, coconut milk, water, beans, thyme, garlic, a big pinch of salt, and the whole chile in a pot. The chile perfumes without punishing — as long as it doesn't burst.
2. Cover and simmer on low 18–20 minutes until the rice is tender and the coconut milk has turned everything rich and faintly sweet. Fish out the chile and thyme stems.
3. Season the Red Snapper Fillets with salt and pepper. Sear in hot oil, 3–4 minutes per side, until golden and cooked through — fish should flake at 145°F (63°C), chicken hit 165°F (74°C).
4. Rest the Red Snapper Fillets briefly, then serve over the coconut rice and beans with lime squeezed over everything.