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Jerk Fish with Pineapple Rice

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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

Details

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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