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Jerk fish with pineapple rice

April 26, 2011
By Capt. DICK MAY, Catch 'em and Cook 'em
Ingredients:

1 1/2 c. rice, rinsed

1/2 c. + 3 Tbsp. unsweetened coconut milk

4 - 6 oz. pieces of fish

Salt

1 to 2 tsp. Jamaican jerk seasoning

1 pineapple, peeled, cored and cut into rings

1 Tbsp. olive oil

1 c. frozen baby peas, thawed

1 lime, cut into wedges



How to:

In a small, heavy saucepan, bring the rice, coconut milk, butter and one cup of cold water to a boil. Cover, lower the heat, and simmer, undisturbed, until the rice is tender, about 15 minutes. Fluff the cooked rice with a fork and keep warm.

Meanwhile, heat a griddle or two heavy skillets over medium-high heat.

Season the fish on both sides with salt and jerk seasoning.

Lightly salt both sides of each pineapple ring.

Drizzle olive oil in the pan. Add the fish and pineapple rings and cook until golden brown, about three minutes on each side.

Chop two pineapple rings into small cubes and stir into the rice along with the pease and season with salt and pepper.

Arrange a pineapple slice, a fish fillet and rice on each plate and garnish with lime wedges.

Serves 4



Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.
 
 

 

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