Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa from Closet Cooking

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

  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.