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Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa

Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa

It has been a while since the last time I did a Jamaican jerk dish and I had been craving one for the last few days. Since I have been trying to keep things on the lighter side I figured that a jerked fish dish would be perfect. I kept things pretty and simple and I went with my favourite homemade jerk marinade recipe which I marinated the fish in for several hours ahead of time. I often like to serve jerk dishes with a fruity salsa and this time I went with a banana and pineapple salsa whose sweetness and juiciness would nicely balance the heat from the spicy jerk marinade. I served the fish over some jasmine rice that I cooked in coconut milk to keep the fruity theme going. Overall this is a really amazing light, quick and tasty dish that certainly satisfied my cravings for a Jamaican jerk dish!

Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa

Baked white fish marinated in Jamaican jerk sauce served over coconut rice and topped with a banana an pineapple salsa.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
Directions
  1. Marinate the fish fillets for at least two hours in a ziplock bag in the fridge.
  2. Bring the rice, coconut milk and water to a boil, reduce the temperature to medium low, cover and let simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
  3. Meanwhile, place the fish and the marinade in a baking dish and bake in a preheated 350F oven until cooked, about 15-20 minutes.
  4. Serve the jerk fish on the coconut rice and top with the banana and pineapple salsa.

Similar Recipes:
Jamaican Jerk Chicken
Jerked Pulled Pork Wraps with Mango and Banana Relish
Jerked Chicken with Mango and Avocado Salad
Jamaican Jerk Burgers with Pineapple and Banana Relish
Blackened Swordfish
Grilled Pineapple Salsa
Grilled Jerk Shrimp and Pineapple Skewers

17 comments:

Helene said...

Now I'm craving that jerk fish. Nice to serve it with a fruit salsa.

Sara said...

Yum, this sounds fantastic! I love fruit salsas - and that coconut rice sounds tasty too! :)

vanillasugar said...

kevin i love this salsa. this is definitely a salsa that screams grilling outside.

Amy @ What Jew Wanna Eat said...

Yum! I love all the flavors here- makes me wish I was on a tropical vacation!

wackywoman said...

Thanks for this one. I am going to make it for sure.

Rosa's Yummy Yums said...

That looks really good! I love the flavors. So exotic and fresh.

Cheers,

Rosa

Joanne said...

I feel like one bite of this dish would transport me straight to the tropics! That banana pineapple salsa ALONE would!

The Cafe Sucre Farine said...

Sounds like my kind of dinner, light, fresh and full of flavor! Thanks!

Alisa Fleming said...

What an amazing combination Kevin! Love the simplicity. Keep meaning to make a jamaican spice mix too.

warmvanillasugar said...

Cool idea!

Food Glorious Food! said...

Wow! This is a very interesting recipe with banana! Thanks for the great idea!

suesueb said...

This sounds absolutely delicious!! Can't wait to try it!

Velva said...

This dish makes me feel like I am on an island-it tropical and warm. Awesome.
Velva

Mary @Delightful Bitefuls said...

This dish just screams summer to me! Am totally going to make this soon! Mm mmm :)

Anonymous said...

This recipe is a homerun! This jerk recipe is the best I've ever had. And I'm not normally a fan of fruity salsas but the sweet cool flavors of pineapple and banana compliment the spiciness of the jerk perfectly. I used habaneros in the jerk and salsa....superb!

MommyTanya said...

MMMMMM this sounds amazing! Do you use the whole batch of marinade? Does the marinade keep?

Kevin said...

MommyTanya: I used the whole batch of the marinade because I wanted to to bake the fish in it to help keep it nice and moist. You could easily use only half of the batch and save the rest for another dish and it should keep in the fridge for at least a week.

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