Prep the ingredients per the instructions above.

In a pitcher, combine the limoncello and mint. Use a long wooden spoon to gently muddle the mint. Add both melons and stir to combine, lightly pressing the melons as you stir. Add the pinot grigio. Cover and chill the sangria until ready to serve, at least an hour or overnight.

Pat dry the fish and cut it into 2-inch pieces. Place in a bowl. Add salt, zest, and juice from the lime. Massage lightly to coat all pieces well. Set aside.

Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.

In a large sauté pan, heat the olive oil over medium-high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeño, and cook 4-5 more minutes. Add tomato paste, paprika, cumin, and broth. Mix and bring to a simmer, and add tomatoes. Cover and simmer gently on medium-low for 5 minutes or until carrots are tender.

Add the coconut milk and taste and add more salt if necessary.

Warm the roll in the oven for 2 to 3 minutes at 350℉ (176℃).

Nestle the fish in the stew and simmer gently until it’s cooked through, spoon the flavorful coconut broth over the fish, and cook to desired doneness or longer for thicker pieces. about 4-6 minutes. Taste and adjust salt and squeeze with lime.

To serve, serve the stew over rice; sprinkle with cilantro. Enjoy with roll and sangria.