Caribbean Mahimahi With Banana Chutney

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2 cups water

2 cups uncooked quick-cooking brown rice

1/4 cup flaked sweetened coconut

1 cup canned red beans, rinsed and drained

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 pound skinless mahimahi fillets, cut into 4 pieces

1 teaspoon olive oil

1/2 cup water

2 tablespoons mango chutney

2 bananas, peeled and chopped

1 scallion, finely chopped

1 tablespoon chopped fresh cilantro

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