JERK SNAPPER WITH PINEAPPLE Ingredients • 1 1/2 cups jasmine rice rinsed • 1/2 cup unsweetened coconut milk plus 3 tablespoons • 2 tablespoons unsalted butter • 4 6-ounce pieces halibut fillet • salt • 2 teaspoons Jamaican jerk seasoning • 1 pineapple peeled, cored and cut into rings • 1 tbsp olive oil • 1 cup frozen baby peas thawed • pepper • 1 lemon cut into wedges Recipe Method 1. In a small, heavy saucepan, bring the rice, coconut milk, butter and 1 cup cold water to a boil. Cover, lower the heat and simmer undisturbed, until the rice is tender, about 15 minutes. Fluff the cook rice with a fork and keep warm. 2. Meanwhile, heat a griddle or 2 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 the olive oil in the pan, add the fish and pineapple rings and cook until golden, about 3 minutes on each side. 3. Chop 2 pineapple rings into small cubes; stir into the rice along with the peas. Season with salt and pepper Arrange a pineapple slice, a fish fillet and rice on each plate. Garnish with lemon wedges
Posted on: Thu, 01 Aug 2013 01:11:50 +0000
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