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.
- 1 pound white fish fillets (I used tilapia)
- 1 batch jerk marinade
- 1 cup jasmine rice
- 1 cup coconut milk, unsweetened
- 1 cup water
- 1 batch banana and pineapple salsa
- Marinate the fish fillets for at least two hours in a ziplock bag in the fridge.
- 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.
- Meanwhile, place the fish and the marinade in a baking dish and bake in a preheated 350F/180C oven until cooked, about 15-20 minutes.
- Serve the jerk fish on the coconut rice and top with the banana and pineapple salsa.