Take fish and cut into three, evenly sized strips. Cut ends and trim to "square edges".

In Zip-loc baggie, combine flour, cayenne pepper, and black pepper. Dip fish in lemon juice, then place in bag and generously coat.

Bring water to roiling boil. Add in 2 tbsp lime juice and rice, reduce heat to simmer, and cover. Cook rice for 16-20 minutes, or until desired texture is achieved.

Place fish in pan, cover, and let cook. Flip as little as possible, as it disrupts the coating. Cook until fish reaches 155°F.

Chop cilantro leaves. Set aside.

Drain water from rice, add add last tbsp lime juice, cilantro, and salt, and stir.

Plate rice, remove fish from heat, and gentle place on top of rice. Add extra cilantro to garnish.