Jerk Cod with Pineapple Salsa and Coconut Rice

By • June 26, 2014 0 Comments

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Author Notes: Time for some visualization - hear the crashing surf, watch as the waves roll in, feel the sun warming you from your nose to your toes. What's missing? The taste of the tropics. You can head to Jamaica without leaving home with this tropical trio. One bite of our Jerk-marinated cod, zesty pineapple salsa and creamy coconut rice and you'll instantly be transported to the hot sand, sun and surf.bitememore

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Serves 6

Jerk Fish Marinade & Pineapple Salsa

  • 2 teaspoons brown sugar
  • 1 teaspoon ground all spice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 2 thinly sliced scallions, green part only
  • 1 tablespoon finely minced shallots
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons finely diced jalapeno peppers
  • 6 (6oz) pieces cod fillets
  • cups diced fresh pineapple
  • 2 tablespoons diced red onion
  • 1/4 cup diced red bell pepper
  • 1 tablespoon fresh mint, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • kosher salt, to taste

Coconut Rice

  • 2 teaspoons vegetable oil
  • 2 cups Basmati rice, rinsed and drained
  • 2 cups canned coconut milk
  • 2 cups water
  • 1 teaspoon kosher salt
  1. For the jerk fish marinade, in a medium bowl, stir together brown sugar, allspice, salt, cinnamon, basil, thyme, cayenne pepper, nutmeg and black pepper. Whisk in olive oil, soy sauce, red wine vinegar, orange juice and lime juice. Stir in scallions, shallots, ginger and jalapenos. Pour marinade into a zip lock bag and place fish in the marinade. Refrigerate for 2 hours and while fish marinates, prepare the pineapple salsa and coconut rice.
  2. For the pineapple salsa, in a medium bowl, combine pineapple, red onion, red pepper, mint, lime juice and honey. Toss to combine. Season to taste with salt. Cover and refrigerate for at least one hour to blend flavors.
  3. For the coconut rice, heat vegetable oil in a saucepan over medium heat. Add the rice and sauté for 2 minutes. Add milk, water, salt and bring to a boil. Reduce heat to a simmer, cover and cook 15-20 minutes, until the liquid has been absorbed. Serve hot.
  4. Preheat oven to 375ºF. Remove fish from marinade and line a baking sheet with aluminum foil and coat with non-stick cooking spray. Bake 9-12 minutes or until fish is just cooked through. Serve fish over rice and top with pineapple salsa.

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