Fish with Pineapple Salsa and Sticky Rice
2 c. water
2 c. uncooked jasmine rice
1 (13.5 oz.) can full-fat coconut milk, shaken well
1 to 1½ lb. pineapple, diced (or substitute mango)
1/4 c. cilantro leaves
1/4 c. red onion, diced
1/2 lime, juiced
2 tsp. garlic powder
2 tsp. dried thyme
1 tsp. allspice
1/4 tsp. salt
1/4 tsp. pepper
Dash of cinnamon
1 to 2 tsp. brown sugar
2 to 3 tbsp. coconut oil
1½ lb. mild, white fish fillets, such as triggerfish, wahoo or grouper
Red pepper flakes, optional
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.