Jerk Snapper With Rice And Peas

Quick and easy spiced fish served with traditional coconut-infused rice and kidney beans, garnished with fresh coriander.

Fish High Protein Dairy Free Spicy Gluten Free Rice

Estimated Nutrition

Calories

722.6

kcal / serving

2890.5 kcal total

Carbs

65.6g

per serving

262.2 g total

Fat

34.7g

per serving

138.8 g total

Protein

39.6g

per serving

158.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

300

Long Grain Rice

LegumesPulses

400

Kidney Beans

Tin, rinsed and drained

Liquids

400

Coconut Milk

NutsSeeds

tbsp

Thyme

Chopped fresh

Salt

To taste

Black Pepper

Freshly ground, to taste

Jerk Seasoning

bunch

Coriander

Leaves, for garnish

OilsFats

Vegetable Oil

For the rice and peas

tbsp

Vegetable Oil

For the jerk snapper

Seafood

piece

Red Snapper Fillets

150g each

Vegetables

piece

Onion

Finely chopped

Method

Heat oil in a large lidded pan and fry the onion until soft.

Stir in the rice, then add coconut milk and 400ml of water and boil.

Add kidney beans and thyme, then simmer covered for 20 minutes until cooked.

Season the rice mixture with salt and pepper to taste.

Heat oil in a large pan over medium heat.

Rub jerk seasoning into the fish and fry for two minutes on each side.

Serve fish with the rice and peas garnished with coriander.