Spicy Caribbean-Style Pollock over Coconut Rice and Beans

Name: Spicy Caribbean-Style Pollock over Coconut Rice and Beans
Total time: 25 min
Ingredients: 1 13.4 ounce carton cooked kidney beans; ¾ cup quick-cooking long-grain brown rice; ¼ cup coconut milk; 1 organic red onion; 1 organic lime; 4 or 5 sprigs organic fresh cilantro; 2 ounces organic shredded red or other cabbage; 2 sustainably raised skinless tilapia fillets (about 5½ ounces each); Sunbasket Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)

sunbasket.com

Fire up your taste buds with our Jamaican jerk pollock, seasoned with a spicy blend of chipotle chile powder, garlic, allspice, and cayenne. Is it hot in here, or is it just this dish?

View full recipe on sunbasket.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.

Share this recipe:

Cooking tools:

Saucepan
Stove
Measuring cup
Measuring spoon
Colander
Fork
Chef's knife
Cutting board
Microplane
Mixing bowl
Slotted spoon
Spoon
Skillet
Spatula
Paper towel
Plate
Serving bowl

Ingredients

1 13.4 ounce carton cooked kidney beans
¾ cup quick-cooking long-grain brown rice
¼ cup coconut milk
1 organic red onion
1 organic lime
4 or 5 sprigs organic fresh cilantro
2 ounces organic shredded red or other cabbage
2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
Sunbasket Jamaican jerk seasoning (chipotle chile powder - granulated garlic - allspice - ground ginger - cayenne - cloves)