A classic Jamaican dish, jerked fish traditionally uses whole fish, ordinarily red snapper. We find that fillets are just as tasty and easier to cook and eat. Jerk seasoning can vary in intensity from mild to sinus-blasting, so look for a brand that suits your taste — you can always add more heat. If you want to make your own, take a look at the Pro Tips section below.
Creamy, reduced fat, unsweetened coconut milk lends richness and depth to the rice and beans which Jamaicans call "rice and peas" served alongside the fish. Use one 14-ounce can in place of the water.
Ingredients
1 large fillet (10 to 12 ounces) white fish such as red snapper, sablefish (black cod), cod, or lingcod Available In Our Seafood Subscription Box
1 to 2 tablespoons jerk seasoning paste (see Pro Tips below) depending on heat preference
1 cup jasmine rice
1 (14-ounce) can small red beans or kidney beans, drained and rinsed
1 large garlic clove, grated
Kosher salt
3 tablespoons neutral oil, such as avocado or grapeseed
1 cup finely diced fresh pineapple
¼ cup finely diced red onion
¼ cup finely diced red bell pepper
2 tablespoons chopped fresh cilantro
Lime wedges, for squeezing over
Directions
Prep the Fish
Using a sharp knife, make ½-inch-deep gashes, 1 inch apart, into one side of each fillet (on the skin side if using red snapper or sablefish). Rub as much of the jerk seasoning paste all over the fish as desired, rubbing it into the gashes. Transfer to a plate and let sit while you make the rice.
Make the Rice
In a medium saucepan, combine the rice, beans, garlic, ½ teaspoon salt, and 1 tablespoon of the oil. Add 1½ cups water, and bring to a boil. Reduce the heat to low, cover, and cook without stirring until the rice is tender and the liquid is absorbed, about 17 minutes. Remove from the heat and let sit, covered, for 5 minutes.
Cook the Fish Make the Salsa
Meanwhile, in a large nonstick or cast-iron skillet, heat the remaining 2 tablespoons of oil over medium heat. Lightly pat the fish dry with paper towels and add it to the skillet, skin side down if applicable. Cook, turning once, until golden brown and cooked through, 3 to 4 minutes per side depending on the thickness of the fillets.
Make the Salsa
In a small bowl, combine the pineapple, red onion, and bell pepper, and season with salt.
Finish and Serve
Fluff the rice and stir in the cilantro. Divide the rice and fish between 2 or 3 plates. Serve with the pineapple salsa and lime wedges alongside.
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Pro Tips
Pair it Up
Pour a semi-dry riesling or sauvignon blanc to balance the heat of the jerk spices. For beer, nothing is more classic than Red Stripe lager from Jamaica.
Ingredient Subs
To make your own jerk paste, combine 4 large garlic cloves, 4 scallions, 1 tablespoon fresh thyme leaves, 1 seeded Scotch bonnet chile (or 2 jalapeños) 2 tablespoons distilled white vinegar, 1 tablespoon water, 1 tablespoon brown sugar, ½ teaspoon ground allspice, and ¼ teaspoon ground nutmeg in a food processor and grind to a paste. Season with salt.
For an even easier Jerk paste, combine 3 tablespoons jerk dry rub and 3 tablespoons water.
Change it Up
Leftover fish and rice make a great taco or burrito fillings. Garnish with the pineapple salsa and a squeeze of fresh lime juice.
Nutritional Facts
Pineapple and red bell pepper contain large amounts of vitamin C, potassium, Vitamin A among other beneficial nutrients and antioxidants.
