Grilled cod with pineapple salsa and coconut rice (low FODMAP)

60 minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 6 • Looking for a taste of the tropics in your own backyard? With this tropical trio, you can take yourself on a virtual vacation to Jamaica without leaving home and without getting a stomach ache. As soon as you dig into this jerk-marinated cod, sweet and savory pineapple salsa, and oh so creamy coconut rice, you'll be transported! Not a fan of fish? Substitute chicken thighs for an equally tantalizing tropical treat.

INGREDIENTS:

6 (6oz) pieces cod fillets

MARINADE INGREDIENTS:

4 teaspoons brown sugar

2 teaspoon ground allspice

2 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 - 1 teaspoon cayenne pepper

1 teaspoon ground nutmeg

1/2 teaspoon freshly ground black pepper

4 tablespoons garlic-infused olive oil

4 tablespoons gluten-free low sodium soy sauce

4 tablespoons red wine vinegar

4 tablespoons fresh-squeezed orange juice

2 tablespoon fresh lime juice

2 thinly sliced scallions, green part only

4 teaspoons finely grated fresh ginger

4 teaspoons finely diced jalapeno peppers

PINEAPPLE SALSA INGREDIENTS:

1½ cups diced fresh pineapple

2 tablespoons green onions (green part only), finely chopped

1/4 cup diced red bell pepper

1 tablespoon fresh mint, thinly sliced

1 tablespoon fresh lime juice

1 teaspoon maple syrup

kosher salt, to taste

COCONUT RICE INGREDIENTS:

2 teaspoons vegetable oil

2 cups jasmine rice, rinsed and drained

2 cups canned coconut milk

2 cups water

1 teaspoon kosher salt

DIRECTIONS:

For the marinade, in a medium-size jar, mix together all marinade ingredients and shake well to combine. Pour marinade into a zip lock bag and place fish in the bag with the marinade. Refrigerate for 2 hours or overnight.

In the meantime, prepare the pineapple salsa and coconut rice.

For the pineapple salsa, in a medium bowl, combine pineapple, green onions, red pepper, mint, lime juice, and maple syrup. Toss to combine. Season to taste with salt. Cover and refrigerate for at least one hour to blend flavors.

For the coconut rice, rinse the rice until the water runs clear. Then, heat vegetable oil in a large saucepan over medium heat. Add the rice and sauté for 2 minutes. Add the coconut milk, water, and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 15-20 minutes, until the liquid has been absorbed. Serve hot.

TO GRILL:

Preheat grill or smoker to 375ºF. Place a sheet of heavy-duty aluminum foil directly on the hot grill grates. Remove fish from marinade and place it, skin-side down, on the foil, and turn up the edges of the foil so the juices stay around the fish.

Bake 9-12 minutes or until fish is just cooked through.

TO COOK IN THE OVEN:

Preheat oven to 375ºF.

Line a baking sheet with aluminum foil. Remove fish from marinade and place it, skin-side down, on the foil, and bake 9-12 minutes or until fish is just cooked through.

TO SERVE:

Serve fish over coconut rice and top with pineapple salsa.

Enjoy!

Original recipe inspired by Food52.

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