Jamaican Jerk Fish with Coconut rice!

Introduction
Bring a taste of the Caribbeans into your cold winter homes with this flavorful Jamaican Jerk fish dish. It only requires a few ingredients and is super simple to prepare! The contrast of the spicy jerk fish with the creamy slightly sweet coconut rice and tangy mango chutney tastes delicious!

Shopping list
For the Fish
Jerk Marinade or Seasoning Mix (can be found at Wegmans)
Mango salsa or chutney (also found at Wegmans)
Fresh fish fillets (here I am using Perch)
Salt/ Pepper
Scallions for garnish

For the Coconut Rice
Rice
Coconut milk NOT cream (can be found at Wegmans)
Salt

Instructions
The only hitch, if you even consider it one, is that the fish has to be marinated for at least an hour. I usually dump a generous amount of marinade over the fish the night before at the time I take it out to defrost.

Bake the fish at 350 Farenheit until flaky, about 10-15 minutes depending on the size and thickness of the fillets. I used an airfryer and it took me about 6 minutes. The fish can be cooked on the stovetop as well on a skillet.

I have a rice cooker but cooking rice is super simple on the stove stop as well. The basic method of cooking rice is one part rice to 2 parts liquid. Here I used 1 cup of rice, 1 cup of coconut milk and one cup of water. 

And that's pretty much it. Assemble, use a mold for the rice so that it looks oh so professional, lay the fillets on the rice. Scoop some mango chutney/salsa and scallions over it and it will look like a professional fish dish. Guys, take note this is something really easy you can make for your ladies for Valentines day, that will absolutely impress them.

Take that Caribbean experience a little further and make this yummy bourbon cocktail to accompany the meal. Shot or double shot of bourbon, coconut water (my favorite is vita coco) and a couple of teaspoons of crushed pineapple.