Grilled Ono With Lime Butter Sauce

Ingredients - 
6 oz portion Ono 
1 cup jasmine rice 
1 cup shredded coconut, toasted 
1/2 cup coconut milk 
1/2 cup butter, cut into cubes 
1/2 cup shallot, chopped 
3 tbsp white wine 
2 tbsp lime juice 
4 tbsp parsley, chopped 
salt and pepper, to taste 
1 liter whipping cream 
2 cups chicken stock
Procedure -
Cook jasmine rice with 2 cups chicken stock and 1/2 cup coconut milk. Cook until soft and fluffy. Mix in toasted coconut and set aside.Season and grill Ono on both sides, make sure fish is cooked thoroughly. About 3 minutes on each side on a very hot grill. Melt 4 tsp butter in a sauce pan and saute shallots until translucent. De-glaze with white wine. Let reduce. Add 1 liter whipping cream. Reduce to 2/3. Add lime juice and season with salt and pepper. Add butter cubes little by little and swirl until a thick sauce is formed. Make sure the cream is not to hot to make sure that the sauce will not split. Swirl in chopped parsley. Plate coconut rice . Place fish on top of rice and spoon sauce around plate. Serve with steamed bok choy and buttered carrots. Serve hot.