Smoked tilapia with jerk seasoning served in a rice pilaf made with pineapple, green onion, red peppers and cilantro. Light, healthy and very flavourful!
Prep Time: 15 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Total Time: 2 hourshours45 minutesminutes
Servings: 4people
Ingredients
1poundtilapia, around 3-4 fillets
1tspallspice
1tspnutmeg
1tspcinnamon
1tspgarlic powder
1tspground ginger
1tspblack pepper
1/2tspcayenne pepper
1/2tspground cloves
2tspsalt
2tbspoil
1whole pineapple
1red pepper, cored and diced
6green onions, sliced
2garlic cloves, minced
6cupscooked rice
3tbspcilantro, minced
Instructions
Make the jerk seasoning by mixing together the allspice, nutmeg, cinnamon, garlic powder, ground ginger, black pepper, cayenne pepper, ground cloves and salt.
Rub the jerk seasoning all over the fish.
Set the smoker to 275F using wood of choice (alder, apple or other mild wood are great choices for fish).
Place the fish fillets on a smoker rack and put the rack in the smoker. Smoke the fish until they reach an internal temperature of 145F, about 2 hours. Remove from the smoker.
Cut the pineapple in half from top to bottom. Hollow out each pineapple half by scooping out all the pineapple flesh. Chop the pineapple fruit into small chunks and discard the tough core portion.
Heat oil in a skillet or wok, to medium heat. Add diced red pepper and garlic cloves and saute for 3-4 minutes.
Add the pineapple and green onions to the skillet and saute for another 5 minutes.
Stir in the cooked rice and minced cilantro and fry for another 7-10 minutes. Heat the rice thoroughly and stir often, scraping the bottom of the skillet so the rice does not stick to the bottom.
Remove from heat. Crumble the smoked tilapia in medium size chunks all over the rice and stir so the fish is mixed through the rice pilaf.
Spoon the rice pilaf in the hollowed out pineapple halves and serve.