Monday, February 25

Jerk Fish with Pineapple Rice

Beautiful. Simply elegant. Easy to make. Easy to eat. 

I reluctantly admit, I had been sitting on this recipe for awhile before trying it. Wow! It had some heat, which you should expect with anything with the words "jerk" in them, but it was mild. My 3 yr old even enjoyed it, which for him usually heat/spiciness is a prect.  It had enough sweetness to cut the heat, but not take it away. It was done in 20 minutes and had only 5 steps. My 3 yr old even enjoyed it, which for him usually heat/spiciness is a problem. 

I cannot wait to do this one again, in the warmer months. It will be a wonderful addition to recipes that can be done on the outside on the grill/bbq. Trust me in Arizona during the summer the last thing you want is a heated kitchen when its 110+ outside. Besides grilled pineapple is the best!  It gets a deeper orange caramelized golden color and texture. Grilled pineapple makes a great dessert. 

This recipe is from a Rachael Ray magazine Feb 2008.  

1 1/2 cup of rice
2 Tbs unsalted butter
4 pieces of tilipia
Sliced pineapple (2 slices per person)
1 cup frozen corn, defrosted (original recipe had peas - use what you have)
1 lime, cut into wedges
1/4 tsp Jamaican jerk seasoning blend per fish per side 
1 Tbs oil
1/4 tsp or 1 cube chicken bullion flavor
1/4 cup of pineapple juice (from the can with the sliced pineapple)
2 1/2 cups water (original recipe called for 1/2 a cup of unsweetened coconut milk - will be doing next time just subbed water for it this time) 
1/4 tsp salt

1. Combine the rice, salt, butter, pineapple juice, chicken bullion flavor, and water.  Bring to a boil and then reduce to a low simmer, undisturbed & covered, for 15 minutes. 

2.  Coat and rub the seasoning into each side of the fish fillets. 

3. Heat the oil in a large skillet and cook the fish for approx 6-8 minutes (3 or 4 minutes each side until golden). Fish cooks fast. Watch it carefully. 

4. Remove the fish when cooked and set aside, put the sliced pineapple in the skillet until golden approx 2 or 3 minutes over med low heat. 

5. Chop some of the pineapple up and mix it with the rice. Serve the rest of the pineapple on top of the fish. Combine the defrosted corn with the rice and garnish with the lime wedges. 

Super flavorful. Super easy. 
Time may be against you in the kitchen but with this 20 minute meal you will win every time! 

From my kitchen yours

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