33 Acres Of Pacific Recipe

Prepare the marinade

In a shallow dish combine lemon juice, lime juice, olive oil, minced garlic, grated ginger, soy sauce, sea salt, and black pepper. Whisk until combined.

Marinate the fish

Pat the fish fillets dry with paper towels. Place them in the shallow dish and spoon marinade over the top, turning to coat both sides. Cover and refrigerate for 20–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish).

Cook the fish

Heat a large nonstick or stainless steel skillet over medium-high heat and add 1 teaspoon olive oil. When shimmering, remove fillets from marinade, letting excess drip off, and place in the skillet presentation-side down. Cook 3–4 minutes without moving to develop a light golden crust. Flip gently and cook another 2–4 minutes until the fish registers 125–130°F (52–54°C) for medium-rare/medium, or until opaque and flake easily. Transfer to a warm plate and rest 3 minutes.

While the fish marinates, combine chopped cilantro, parsley, sliced scallions, diced cucumber, diced avocado, and chopped grapefruit segments in a bowl.

Add olive oil, lime juice, sea salt, and red pepper flakes. Gently toss to combine, taking care not to mash the avocado. Taste and adjust seasoning (more salt or lime) as needed. Refrigerate until ready to use.

Toast the coconut and begin cooking rice

In a small dry skillet over medium heat, toast shredded coconut, stirring, until light golden and fragrant, about 2–3 minutes. Remove and set aside. In a small saucepan, bring water and coconut milk to a gentle simmer with salt and butter.

Cook the rice

Add the rinsed jasmine rice to the simmering liquid, stir once, bring back to a gentle simmer, cover, reduce heat to low, and cook 15 minutes without lifting the lid. Remove from heat and let rest covered for 10 minutes. Fluff with a fork and gently fold in toasted shredded coconut.

Spoon a portion of the toasted coconut rice onto each plate (about 1/2 cup per serving). Place a cooked fish fillet on top or beside the rice.

Top the fish with a generous spoonful of the ocean herb salsa, allowing grapefruit and avocado to sit visibly on the fish for bright color and texture.

Scatter microgreens or baby arugula around the plate, drizzle a small amount of extra virgin olive oil over the fish and greens, and sprinkle toasted sesame seeds over the salsa.

Serve immediately with lime wedges on the side for squeezing.