Grilled Cobia with Coconut-Rum Sauce - Andrew Zimmern

Ingredients

• 4 portions cobia filets, 6-7 ounces each
• 3 tbsp olive oil
• 1/2 cup lime juice
• 1 serrano pepper, microplaned
• 3 cloves garlic, microplaned
• 1 cup canned unsweetened natural coconut milk
• 2 star anise buds
• 1 small stick of cinnamon
• ¼ cup soy sauce
• ½ cup Flor de Cana aged rum
• ½ tbsp crushed black peppercorns
• ¼ cup Coco-Lopez
• 2 cups Basmati rice
• 1 cup shredded unsweetened coconut
• 2 tsp salt
• 2 tsp sugar
• 6 tbsp raisins
• 6 tbsp crushed pistachios
• 2 bay leaves
• 1 cinnamon stick
• 6 cardamom pods
• 6 tbsp butter
• 3 cups milk
• 1 cup water