Jerk Fish with Pineapple Rice

Jerk Fish with Pineapple Rice
Jerk Fish with Pineapple Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups jasmine rice

  • 1/2

    cup plus 3 tbsp. unsweetened coconut milk

  • 1

    cup cold water

  • 2

    tbsp. unsalted butter

  • Four

    6 oz. pieces halibut, swordfish, or striped bass

  • Salt

  • 1 to 2

    tsp. Jamaican jerk seasoning

  • ( I used Red Monkey mango habanera rub)

  • 1

    pineapple- cut into rings

  • 1

    tbsp. olive oil

  • 1

    cup frozen baby peas, thawed

  • pepper

  • 1

    lime, cut into wedges

Directions

1. In a small saucepan, bring the rice, coconut milk, butter, and water to a boil. Cover, lower heat and simmer, undisturbed, until rice is tender—about 15 minutes. 2. Heat a large griddle or skillet over medium-high heat. Season fish on both sides with salt and jerk seasoning. Lightly salt pineapple rings. Drizzle oil in pan, add fish and pineapple, cook until golden brown—about 3 minutes per side. 3. Chop 2 pineapple rings into small cubes, stir into rice along with peas. Season with salt and pepper.

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