In a bowl, grate the zest of one lemon and queeze the juice of one orange and one lemon, mix and pour into a Ziploc bag. Add soy sauce and half of the diced chili peppers to the bag. Season the cod with salt and pepper, and put it in the bag. Close the bag, shake it to mix the ingredients, and put it in the refrigerator for one hour, occasionally shaking it to allow all the fish to marinate evenly.

Rinse your rice in cold water until the water runs clear. Drain. Place the rice into the cooking pot and combine with coconut milk and water. Season with sea salt and stir. Bring to a boil over high heat. Then cover, turn heat to lowest setting and cook 15 minutes. Remove from heat and rest undisturbed and still covered for 10 minutes. Your rice should be just right, not watery and not overcooked.

In a frying pan, heat coconut oil. Remove the fish from the marinade, drain thoroughly, then pat dry on a paper towel. Save all the marinade. Place the cod on the heated pan and fry until browned, about 2 minutes on each side. Reduce the heat to low, gently pour in the marinade and cover the pan tightly. Simmer the fish (covered) for 15 to 20 minutes.

Place rice, grapefruit pieces, and avocado on two plates. Add the cooked fish and sprinkle generously with sesame seeds, remaining half of the shredded chili peppers and shredded chives. Serve hot.