Bring a small pot with rice, 11/4 cups water, and 1/4 tsp. salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add plantains to hot pan and cook until golden-brown, 2-3 minutes per side.

Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.

While plantains cook, remove stems and seeds, and cut bell peppers into 1/2" dice.

Stem and mince cilantro.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Mince garlic.

Pat yellowtail dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper.

Return pan used to cook plantains to medium heat and add 2 tsp. olive oil.

Add yellowtail to hot pan, skin-side up, and cook undisturbed until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner. Remove from burner.

While yellowtail cooks, continue recipe.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add bell peppers, garlic, white portions of green onions, and 1/4 tsp. salt to hot pan. Stir occasionally until peppers are tender, 5-6 minutes.

Add tomato puree and coconut milk and stir until combined and smooth. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Bring to a simmer.

Once simmering, add yellowtail. Flip to coat both sides. Cover and cook until sauce thickens, 3-4 minutes.

Remove from burner.

Dice plantains into bite-sized pieces.

Add plantains, cilantro, and 1/4 tsp. salt to rice and stir to combine.

Plate dish as pictured on front of card, topping yellowtail with extra sauce from pan and garnishing dish with green portions of green onions. Bon appétit!