With the onset of summer temperatures, easy cooking recipes become all important. Here’s an easy treat that’s light and yet tropical, Jerk Fish on Coconut Rice with Banana & Pineapple Salsa. Sounds tasty, doesn’t it!
Here’s a recommended homemade jerk marinade recipe to get you started.
Prep Time: 10 minutes Total Time: 10 minutes Servings: 4
A quick and easy homemade jerk marinade!
1+ scotch bonnet pepper (Substitute habanero peppers if scotch bonnet not available)
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest
Puree everything in a food processor.
Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.
Nutrition Facts: Calories 77, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 455mg, Carbs 8g (Fiber 1g, Sugars 4g), Protein 1gNutrition by: Nutritional facts powered by Edamam
Here’s what you need to know for the Jerk Fish.
This is a recipe for baked white fish (your choice of white fish here) marinated in jerk sauce, served over coconut rice and topped with a banana and pineapple salsa.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 Minutes
1 pound white fish fillets (suggest tilapia or swai)
1 batch jerk marinade (recipe separate)
1 cup jasmine rice
1 cup coconut milk, unsweetened
1 cup water
1 batch banana and pineapple salsa (recipe separate)
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.
Pineapple and Banana Salsa
A refreshing fruity salsa with pineapple and bananas.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
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
1. Mix everything.
2. Refrigerate to chill before serving. (At least 20 minutes, 30-45 minutes is better)