Mahi-Mahi with Pineapple Glaze, Peppers and Coconut Rice

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Coconut Rice:

Vegetable oil, for the pan

1 shallot, finely diced 

1 teaspoon kosher salt 

2 cups coconut milk 

1 cup short-grain rice 

Pineapple Glaze:

Neutral oil, for the pan

3 cloves garlic, minced 

1-inch piece ginger, grated 

1 teaspoon sambal 

Kosher salt 

3 scallion ends, finely chopped 

1 cup pineapple juice 

1/2 cup soy sauce 

1/4 cup brown sugar 

2 tablespoons Dijon mustard

1 lime, zest and juice 

Mahi-Mahi and Peppers:

Olive oil, for the pan

1/2 red bell pepper, thinly sliced 

1/2 yellow bell pepper, thinly sliced 

1/2 red onion, thinly sliced 

1 teaspoon kosher salt 

2 fillets mahi-mahi