This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for Jerk Fish with Pineapple Salsa and Sticky Coconut Rice. After cooking that, you will be part-way towards two other meals in the stack, Caribbean Fish Tacos with Pineapple-Black Bean Salsa and Thai Coconut Curry Fish Bowls.

Add water, rice, coconut milk and 1 teaspoon salt to a medium size pot. Bring to a boil, then reduce heat to medium low, cover and simmer until tender, about 12 to 18 minutes. Check rice a few times while cooking, scraping any stuck pieces off the bottom of the pot and adding additional water if needed to keep from burning.

Make salsa by combining diced pineapple with red onion, cilantro leaves and lime juice in a medium sized bowl.

In a small bowl, make jerk rub by combining garlic powder, thyme, allspice, salt, pepper and a dash or two of cinnamon. For a sweeter dish, add brown sugar.

Heat coconut oil in a skillet set to medium heat. Rub both sides of each fish fillet with the jerk rub and then add it to the pan, browning each side for 2 to 4 minutes, depending on thickness.

Plate coconut rice, then add a serving of fish and some pineapple salsa. Add red pepper flakes if desired.

If cooking the “stack” of 3 meals, store remaining fish, salsa and rice for later use.

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Amy shops for organic food locally at Native Sun Jax!

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