- 1/2 cup jasmine rice, rinsed
- 1/2 cup plus 3 Tbs unsweetened coconut milk
- 2 Tbs unsalted butter
- 4 6-ounce pieces halibut fillet
- 1 – 2 tsp Jamaican jerk seasoning
- 1 pineapple, peeled, cored and cut into rings or semi-circle chunks
- 1 Tbs olive oil
- 1 cup frozen baby peas, thawed
- 1 lime, cut into wedges
Bring the rice, coconut milk, butter and 1 cup cold water to boil in a small, heavy saucepan. Cover, lower the heat and simmer about 15 minutes. Take the cooked rice off the heat and fluff with a fork. Stir in the thawed peas and cover again to keep warm.
While the rice simmers, heat a large, heavy skillet over medium-high heat. Season the fish on both sides with salt and the jerk seasoning. Add the olive oil to the pan, making sure the entire surface is coated, and add the fish. Cook until golden, about 3-5 minutes on both sides. Remove the fish from the pan, then add the pineapple, cooking about 2-3 minutes on both sides until softened and browned.
Chop 2 pineapple rings into small cubes and 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. (Ignore the children who ask if they really have to eat the peas.) Garnish with lime wedges.