Tortilla Crusted Ocean Perch over Lime and Cilantro Infused Rice with Fresh Salsa

Recently, Melissa was away for the weekend giving me the freedom to experiment in the kitchen.  I happened to have some frozen ocean perch in the freezer, tortilla chips in the pantry, and jarred salsa in the fridge.  This seemed like an excellent recipe in the making.  Here is what I came up with:
Ocean Perch:
2) 6-8 oz. Filets with Skin
1) Tablespoon Key Lime Juice
1) Cup Crushed Tortilla Chips
Extra Virgin Olive Oil
Kosher Salt and Pepper for Seasoning
Rice:
2) Cups Water
1) Cup Long Grain White Rice
1/4) Cup Coarsely Chopped Fresh Cilantro
2) Teaspoons Key Lime Juice
Pinch of Kosher Salt
Salsa:
2) Medium Tomatoes (1/4 inch cubes)
1/3) Cup Onion (Coarsely Chopped)
1/3) Cup Fresh Cilantro (Coarsely Chopped)
2) Jalapeno Peppers (Coarsely Chopped)
1) Teaspoon Freshly Squeezed Lime Juice
1/2) Teaspoon Kosher Salt
Preparation:
Prior to preparing the rice and fish, mix together the ingredients for the salsa.  Cover and place in the refrigerator for at least one to two hours.

Preheat your oven to 400 degrees.  Pour the water, rice, and pinch of kosher salt into a medium sauce pan and bring to a boil on the stovetop.  Cover and reduce the heat to low and allow the rice to sit for approximately 10 to 15 minutes.  Meanwhile, heat a large non-stick frying pan at medium-high heat.  Once the pan is heated, carefully coat the bottom with the olive oil.  You do not want to fry the fish, but have enough to add flavor and assist with crisping the skin on the fish.  Sprinkle salt and pepper on both sides of the fish (only use enough to add seasoning!).  Place the fish into the frying pan skin side first.  Using your spatula, gently press the fish down so the skin becomes nice and crispy.  This won't take too long, maybe 3 to 5 minutes.  Spray the flesh side of the fish with the lime juice then cover the flesh with the tortilla chips.  After crisping the skin place the frying pan into the oven to allow the flesh to cook and the tortilla chip crust to form.  This may take about 5 minutes.

Once the rice has set for 10 to 15 minutes, remove the lid and fork in the chopped cilantro and key lime juice.  Ensure the ingredients are well dispersed through the entire rice.  Use a large spoon and place the rice onto dinner plates.  Divide it evenly. Remove the fish from the oven and place one filet on top of the rice.  Using the same frying pan saute the salsa and spoon it onto the fish.  Now its time to serve!

I hope you enjoy this dish.  Remember, play with it and make it your own.