In a medium saucepan, combine 1 cup of jasmine rice and 1¾ cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes.

In a mixing bowl, whisk together 1 cup of coconut milk, juice of 1 lime, 1 tablespoon lime zest, 1 teaspoon garlic powder, salt, and black pepper.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add fish fillets and cook for 4-5 minutes on each side until golden.

Pour the coconut-lime sauce over the fish in the skillet. Reduce heat to low and let it simmer for another 3-5 minutes.

Fluff the jasmine rice and divide onto plates. Top with fish and sauce, garnish with cilantro and lime wedges.