Directions

1. In a 13x9-inch pan combine coconut milk, 1/4 cup of the cilantro, and garlic. Add fillets, turning to coat both sides; sprinkle with cayenne to taste. Cover and refrigerate 30 minutes to 1 hour, turning fillets occasionally.
2. Meanwhile, for the carrot salad, in a medium bowl combine carrots, bell pepper, pineapple, coconut, remaining 1 tablespoon cilantro, honey and lime zest; stir gently. Cover and refrigerate until ready to serve.
3. In a large nonstick skillet heat oil over medium heat. Remove fillets from marinade; discard marinade. Place fillets in skillet; cook 2 to 3 minutes per side or until fish flakes easily with a fork. Serve with carrot salad.