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Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa Recipe

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This recipe for Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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

Banana and Pineapple Salsa
1/2 pineapple, peeled, cored and cut into small pieces
2 bananas, peeled and cut into small pieces
1/4 cup red onion, diced
1 jalapeno pepper, seeded and diced
1 lime, juice
1 handful cilantro, chopped
Directions:
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.

Serve the jerk fish on the coconut rice and top with the banana and pineapple salsa.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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