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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
Preparation
Step 1
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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