This jerk cod features a homemade jerk seasoning mix rubbed all over cod fillets, grilled to perfection, and topped with a smoky grilled pineapple salsa.
We’ve got one mighty seafood dinner on tap for today! Whitefish is getting the royal treatment today with a killer jerk seasoning rub and an absolute mess of pineapple salsa piled on top.
Gosh, summer is just the best. You’re telling me any old weeknight can look like this??
You can grill the cod or cook it on the stovetop, totally your call! Either way make sure you handle the fish with extreme care as it is pretty delicate and can easily be torn or overcooked if you’re not watching it closely.
Keep reading for all the grilling and stovetop tips! We’re about to nail seafood night.
This Cod features…
- A sweet and spicy jerk rub
- Buttery tender cod fillets
- A smoky, sweet grilled pineapple salsa
- Ready in 30 minutes with the option to either grill or cook on the stovetop
Making the Cod
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pineapple
- Tomato
- Red onion
- Jalapeno
- Cilantro
- Lime juice
- Brown sugar
- Spices
- Cod fillets
- Vegetable oil
How to Adjust Heat Level
Follow these instructions for adjusting the heat level of this dish.
- Mild – start with 1/2 teaspoon cayenne powder in the jerk rub and reduce the jalapeno down to 1 tablespoon for the salsa.
- Spicy – use the suggested amount of 1 teaspoon cayenne powder in the jerk rub and 1 jalapeno in the salsa.
- Extra spicy – use 1-1/2 teaspoons cayenne powder in the jerk rub and replace the jalapeno with a serrano in the salsa.
Tips for Perfect Jerk Cod
- Cut salsa ingredients into uniform cubes – aim for 1/4-inch cubes for the tomato, red onion, and pineapple in the salsa.
- Pat fish dry – use paper towels to blot any excess moisture from the fish prior to coating in spices.
- Grease foil – if you plan to grill the fish, make sure you lightly coat foil in oil to prevent sticking.
- Handle fish with care – whitefish is quite delicate and can tear if you don’t handle it gently.
- Cook cod to 120-130F – be careful not to overcook the cod otherwise it will turn out dry and flaky. For best cooking results, use a kitchen thermometer to test doneness.
- Serve with rice – we love pairing this fish alongside steamed rice for a full meal!
Recipe Variations
Try these ideas for a different twist on this cod.
- Use a different fruit – replace the pineapple with mango or peaches.
- Try another fish – try using another whitefish, mahi mahi, or salmon in place of the cod. Be aware that cook time will vary.
Stovetop Instructions
I bounce back and forth between cooking this cod on the grill and the stovetop depending on how hot it is. Both methods work great.
To cook cod indoors, grease a large nonstick skillet with 1-2 tablespoons vegetable oil, heat over medium-high heat, and sear cod 3-4 minutes on each side until cod registers 120-130F on a kitchen thermometer.
You can skip the charring step for the pineapple if you wish or sear it in a cast iron skillet over medium-high heat until golden brown.
The combination of the sweet and spicy jerk rub and all that wonderful smoky pineapple salsa is nothing short of incredible in this beautiful seafood dinner! Definitely one to pull out if you’re looking to impress.
And in only 30 minutes?? All around winning.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More grilling recipes you’ll love!
Jerk Cod with Pineapple Salsa
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Ingredients
Pineapple Salsa
- 1/4 medium pineapple cored, skin removed, and pineapple cut into 1/2-inch slabs
- 1 medium tomato, diced into 1/4-inch cubes
- 1/4 cup minced red onion
- 1 medium jalapeno, minced
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
Jerk Cod
- 1 tablespoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon five-spice powder
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1-1/2 teaspoons kosher salt
- 2 lbs cod or other whitefish fillets, patted dry
- 1 tablespoon vegetable oil
Instructions
Pineapple Salsa
- Preheat a grill to 400F OR lightly grease and heat a cast iron pan over medium-high heat to use on the stovetop.
- Grill pineapple planks on preheated grill or in cast iron, turning occasionally until pineapple is lightly charred all over, about 5-8 minutes of cooking.
- Transfer pineapple slabs to a cutting board. When cool enough to handle, dice pineapple into 1/4-inch cubes.
- Combine grilled pineapple in a medium bowl with tomato, red onion, jalapeno, cilantro, and lime juice. Season salsa with salt and pepper to taste and refrigerate until ready to serve.
Jerk Cod
- In a medium bowl, combine sugar, garlic powder, onion power, five spice powder, allspice, coriander, cayenne, and salt.
- Arrange cod on a sheet pan and lightly coat each piece in oil. Rub jerk spice mixture all over fillets.
- Preheat a grill to 400F OR grease a large nonstick pan with 1-2 tablespoons vegetable oil over medium-high heat to use on the stovetop.
- Grease a sheet of tin foil well and grill cod at 400F OR in prepared pan on stovetop in batches, turning cod once until golden-brown and fish registers 120-130F.
- Transfer cod to a serving plate and top with pineapple salsa for serving. Serve immediately and enjoy!
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