Grilled Fish & Basmati Rice with Strawberry, Cucumber & Mint Salsa

Directions

1. Rinse the basmati rice in a sieve, then transfer it to a small saucepan. Add water and salt, cover, and bring to a boil.
2. While the rice heats, wash the cucumber(s) and mint leaves; pat dry and prep for the salsa.
3. When the water boils, reduce the heat to low and simmer the rice until the liquid is absorbed, about 15 to 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. Hull and dice the strawberries, then dice the cucumber and roughly chop the mint; combine in a medium bowl.
5. Juice half of the lemon into a small bowl and set aside.
6. Heat a grill pan or skillet over medium heat and season the cod with salt and pepper. Drizzle with half the lemon juice and a light drizzle of olive oil.
7. Cook the cod until it is opaque in the center, about 2 to 4 minutes per side, then transfer to a plate.
8. Add the remaining lemon juice, olive oil, salt, and pepper to the salsa ingredients; mix to combine.
9. Uncover the rice and fluff with a fork. Plate the rice and fish, then top with the strawberry-salsa mixture.