• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). 

  Wash and dry all produce.

• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
• To a small bowl, combine half the jerk sauce, half the lime zest and 2 tbsp (4 tbsp) mango chutney.
• To a medium bowl, combine mayo and lime juice. Then add coleslaw mix and toss to combine. Season with salt and pepper.

• Heat a medium non-stick pan over medium. 
• When hot, add shredded coconut to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on coconut so it doesn't burn.) 
• Transfer to a plate.

• Pat tilapia dry with paper towels. Season with salt and pepper.
• Brush top of half with remaining jerk sauce.
• Add tilapia to the grill. Close lid and grill for 3-5 min per side, until cooked through.**
• Transfer tilapia to a plate. Cover to keep warm.

• Fluff rice with 1 tbsp (2 tbsp) butter, toasted shredded coconut and remaining lime zest.
• Divide rice between plates
• Divide coleslaw between plates
• Divide tilapia between plates and top with jerk-mango sauce.

If you've opted to get tilapia, season in the same way the recipe instructs you to season salmon. Cook for 3-4 min per side, until golden and cooked through.**