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Jerk Halibut with Pineapple Rice
Serves 4 |
Spice up your seafood collection with this flavorful dish.
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Ingredients:
| 4 halibut fillets |
| 1 cup baby peas |
| 1 pineapple, (peeled, cored, and cut into slices) |
| 1 1/2 cups jasmine rice |
| Ground black pepper, (to taste) |
| 2 tablespoons butter, (unsalted) |
| 1 tablespoon olive oil |
| 2 teaspoons Jamaican jerk seasoning |
| 1 lime, (cut into wedges) |
| 1/2 cup coconut milk, (unsweetened) |
| Salt, (to taste) |
| 1 cup water |
Directions:
- Pour coconut milk, water, rice and butter in a saucepan. Bring pan to a boil, then cover and lower heat to simmer, cook for 15 minutes. Stir with fork and set aside.
- Heat a large skillet to medium-high, add halibut and season with jerk seasoning and salt. Place pineapple rings around edges, sprinkle with salt.
- Pour olive oil in skillet, cooked 3-5 minutes per side. Until pineapple and halibut is golden.
- Remove 2 pineapple slices, dice into small chunks. Add pineapple chunks and baby peas to rice pan. Season with pepper and salt.
- Arrange pineapple slices and halibut on plates. Spoon pineapple infused rice on plates, garnish with lime wedges and enjoy!
| Course: | Dinner |
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