Jerk Cod on Pineapple Planks
The pineapple gives us a vehicle to hold the flakey fish so it doesn't fall apart on the grill, while adding a great pineapple flavor
Ingredients
1 whole pineapple
Four pieces of cod, roughly 5 oz each
CookinwidKunchi's Jamaican Jerk Rub, to taste
2 Tbsp whole grain mustard
2 Tbsp honey, divided, or more to taste
3 Tbsp soy sauce
Juice of 2 limes, plus zest
1 jalapeno and/or habanero, whichever spice preference you can handle, diced
½ a red onion, chopped finely
2 roma tomatoes, diced
Directions
Preheat the grill to medium high heat.
Wash the outside of the pineapple and pat dry.
Carefully slice the pineapple four times to make planks with the outside of the pineapple, leaving the pineapple to be square with no skin. Use your knife to make a cross pattern into the cut open side, careful not to cut the skin.
Combine the whole grain mustard, 1 Tbsp of honey, soy sauce, juice of 1 lime, some zest, and a teaspoon or two of the jerk seasoning. Brush the pineapple generously, reserving the rest.
Pat the fish dry and season with the jerk seasoning. Let sit in the fridge uncovered until grilling time.
Grill the pineapple planks cut side down until the outside is golden and cooked, roughly 3-5 minutes.
Flip the pineapple planks so the skin is on the grates. Add a fish to each plank so it rests on the pineapple. Brush with the reserved marinade and cover the grill. Allow the fish to cook just until it flakes, temped at 145° F or just slightly below. Remove the pineapple planks with the fish on top and set aside.
Meanwhile, chop up the rest of the pineapple into small pieces. Toss with juice of a lime, 1 Tbsp honey, jalapeno, and cilantro. Add a dash of the jerk seasoning, toss, and taste and adjust for additional seasoning.
Garnish the top of the fish with the salsa and enjoy!
