Bring a medium pot of lightly salted water to a boil. In a second medium pot, bring 1 cup of water, coconut milk, and rice to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes or until almost tender. Season with a pinch of salt. Cover and set aside.

Thoroughly rinse produce and pat dry. Roughly chop garlic. Cut woody stems off the ends of asparagus. Rinse mahi-mahi and pat dry.

Season mahi-mahi on both sides with a pinch of salt and pepper. Place flour and egg in a bowl, and scatter almonds on a plate. Dredge mahi-mahi in flour, shaking off excess. Dip the mahi-mahi in egg, then finish by crusting the fish in almonds, making sure to coat completely.

Heat a medium pan over medium heat. Add 1 tsp. olive oil and almond-crusted fillets to pan. Cook on each side for 5 minutes or until almonds are golden and fish has reached a minimum internal temperature of 145 degrees, then remove to a plate. Wipe out pan, add 2 tsp. olive oil, and return to medium heat. Cook garlic for 1 minute. Add white wine and reduce by half. Add pineapple juice and mustard and cook for an additional 2 minutes until sauce thickens. Season with a pinch of salt and pepper.

Add asparagus to pot of boiling water and cook for 4-5 minutes or until bright green. Strain asparagus over sink and place asparagus back into empty pot. Add 2 tsp. olive oil to pot and place over low heat. Cook for 2-3 minutes or until asparagus is just tender. Season with a pinch of salt and pepper.

Place the rice in the middle of the plate. Lay mahi-mahi fillets against the rice. Arrange the asparagus against fillets. Spoon the pineapple-dijon pan sauce over the fillets.