s JERK FISH WITH PINEAPPLE RICE ***
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s JERK FISH WITH PINEAPPLE RICE ***
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Ingredients
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Instructions Instructions: *** 3-31-08 very good, recipe says you could use swordfish or striped bass, I used catfish, used cajun seasoning for the jerk seasoning (I know, what a jerk!), used regular milk, used canned pineapple rings *** Tracey Seaman From Every Day with Rachael Ray February 2008 4 SERVINGS Prep Time: 10 min Cook Time: 20 min 1 1/2 cups jasmine rice, rinsed 1/2 cup plus 3 tablespoons unsweetened coconut milk 2 tablespoons unsalted butter Four 6-ounce pieces halibut fillet Salt 1 to 2 teaspoons Jamaican jerk seasoning 1 pineappleùpeeled, cored and cut into rings 1 tablespoon olive oil 1 cup frozen baby peas, thawed Pepper 1 lime, cut into wedges 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 cooked 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 the 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 lime wedges. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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