Cooking with Chef Keith: Grilled fish, scallops and rice

Phillies team chef Keith Rudolf takes us under the sea with a fancy take on grilled fish, seared scallops and rice with pigeon peas and coconut milk.

Recipe:

Rice:

2 tbl avocado oil

¼ red onion small dice

1 each red pepper small dice

1 each green pepper small dice

½ each jalapeño small dice

¼ C chopped cilantro

1 can Goya green pigeon peas Salt & Pepper to taste

1 can Goya coconut milk

1½ C water ¼ C tomato sauce

1½ C rice — Canilla long grain

Mint Gremolata For Fish:

½ bunch cilantro

½ bunch parsley

4 sprigs mint

1 c EVOO

1 each lemon zest

1 each lime zest

Salt & Heavy Pepper & red pepper flakes