This Jamaican Jerk Cod is fresh, easy, and packed with delicious DivineKuizine Jerk Sauce/ Marinate. This Cod is moist ,has a little spice, sweetness and tang from a hint of tamarind in the jerk sauce. . Ready in just 25 minutes, enjoy this super simple and healthy Jerk Marinated Cod . Which you can make with you favorite rice and peas recipe or coconut rice.
It has been a while since the last time I did a Jamaican jerk dish and I had been craving one for the last few days. Since I have been trying to keep things on the lighter side I figured that this jerked cod dish would be perfect. This is a very simple recipe. You can marinated your fish ahead of time. I often like to serve jerk dishes with mango salsa. sweetness and juiciness would nicely balance the heat from the spicy jerk marinade. I served the fish over some coconut rice that I cooked in coconut milk. Overall this is a really amazing light, quick and tasty dish.
pound white fish fillets (I used COD
1/4 cup DivineKuizine Jerk Sauce
1 cup jasmine rice
1 cup coconut milk, unsweetened
1 cup water
salt and pepper , season
Season fish salt and pepper and marinate fish fillets with Divinekuizine Jerk Sauce for at least two hours in a ziplock bag in the fridge or overnight.
Bring the rice, coconut milk and water to a boil, reduce the temperature to medium low, cover and let simmer until the rice is tender and the liquid has been absorbed, about 20 minutes .Season rice with salt, pepper and tablespoon butter.
Meanwhile, place the fish and the marinade in a baking dish and bake in a preheated 375F/180C oven until cooked, about 20-25 minutes.
Serve the jerk fish with coconut rice and side of mango salsa.