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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa

[heart_this] · May 15, 2011 · 17 Comments

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.

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

Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

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

ingredients
  • 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
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/180C oven until cooked, about 15-20 minutes.
  4. Serve the jerk fish on the coconut rice and top with the banana and pineapple salsa.
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6 Ingredients, Food, Jamaican, Main Course, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Helene says

    May 16, 2011 at 11:28 pm

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

    Reply
  2. Sara says

    May 16, 2011 at 11:33 pm

    Yum, this sounds fantastic! I love fruit salsas – and that coconut rice sounds tasty too! 🙂

    Reply
  3. vanillasugar says

    May 16, 2011 at 11:50 pm

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

    Reply
  4. Amy @ What Jew Wanna Eat says

    May 17, 2011 at 12:40 am

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

    Reply
  5. wackywoman says

    May 17, 2011 at 1:19 am

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

    Reply
  6. Rosa's Yummy Yums says

    May 17, 2011 at 5:52 am

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

    Cheers,

    Rosa

    Reply
  7. Joanne says

    May 17, 2011 at 10:25 am

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

    Reply
  8. The Cafe Sucre Farine says

    May 17, 2011 at 11:14 am

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

    Reply
  9. Alisa Fleming says

    May 17, 2011 at 3:20 pm

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

    Reply
  10. Anonymous says

    May 17, 2011 at 4:57 pm

    Cool idea!

    Reply
  11. Food Glorious Food! says

    May 17, 2011 at 5:47 pm

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

    Reply
  12. suesueb says

    May 17, 2011 at 8:56 pm

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

    Reply
  13. Velva says

    May 18, 2011 at 1:07 am

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

    Reply
  14. Mary @Delightful Bitefuls says

    May 19, 2011 at 8:08 pm

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

    Reply
  15. Anonymous says

    May 28, 2011 at 6:03 pm

    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!

    Reply
  16. MommyTanya says

    June 8, 2011 at 5:04 pm

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

    Reply
  17. Kevin says

    June 10, 2011 at 9:58 am

    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.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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