• Start the rice — I make mine in homemade chicken stock, but you can use water if that’s all you have (it’s not as nourishing though).  Stir in the lime juice and butter. This has to simmer, covered, about 50 minutes.
• Meanwhile, melt the 1/2 cup butter in a saucepan.  Mince fresh garlic into the bottom of a 9×13 baking dish.  Pour the butter over the top.  Lay whatever fish you’d like in the bottom.  We used Tilapia.  (UPDATE:  Please read the comments about whether or not to buy farm-raised Tilapia!)  Drizzle more lime juice on top and sprinkle with sea salt.  Bake 35 minutes at 350*.  (This should get done a little before the rice.)
• While those are cooking, make the homemade pesto.
• Also, chop fresh cilantro up small, I used about 2 big handfuls or so.  (I threw some in the pesto, too.)
• When the rice is done, add more fresh lime juice and sea salt to taste (I use a LOT: the juice from about 3-4 small limes, plus at least a teaspoon of sea salt), and then add the chopped cilantro and stir it all together.

When everything is done, here’s how to serve it:

• Make a bed of rice on the plate, and place a piece of the fish on top.  Using a spoon, drizzle the buttery juices from the bottom of the baking dish over the fish and rice.  Add a dollop of pesto.  Be ready to oooh and aaaahh.  🙂
• We had it with fresh, local asparagus sautéed in ghee and sea salt just until crisp tender.  YUM!