Jerk Fish with Pineapple Salsa and Alexandra’s Thai Coconut Rice

Using Jerk Spice and Thai Coconut Rice


6 pieces of any white fish Alexandra’s Thai Coconut Rice

For the fish marinade: 2 tsp brown sugar 2 Tbsp Alexandra’s Jerk Spice 2 Tbsp olive oil 2 Tbsp soy sauce 2 Tbsp red wine vinegar 2 Tbsp fresh orange juice 1 Tbsp fresh lime juice 2 thinly sliced green onions (green part only) 1 Tbsp finely chopped shallots 2 tsp finely grated fresh ginger 2 tsp finely diced jalapeno peppers

For the pineapple salsa:

1 1/2 cups diced pineapple 2 Tbsp diced red onion 1/4 cup diced red bell pepper 1 Tbsp fresh mint, thinly sliced 1 Tbsp fresh lime juice 1 tsp honey Kosher salt, to taste


For the jerk fish marinade, in a medium bowl, stir together brown sugar and Alexandra’s Jerk spice. Whisk in olive oil, soy sauce, red wine vinegar, orange juice and lime juice. Stir in the green onions, shallots, ginger and jalapeños. Pour into a zip lock bag and place the fish in the marinade. Refrigerate for 2 hours.

For the pineapple salsa, combine all ingredients in a medium bowl and toss to combine. Season with salt and cover and refrigerate for at least one hour to blend the flavours.

For the Thai Coconut Rice, follow instructions on the bag and serve hot.

Preheat the oven to 180ºC. Remove the fish from the marinade and line a baking tray with foil. Bake for 9-12 minutes or until the fish is just cooked through. Serve over Thai Coconut Rice and top with pineapple salsa.

Serves 6.