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
- 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 oven until cooked, about 15-20 minutes.
- Serve the jerk fish on the coconut rice and top with the banana and pineapple salsa.