Jerk Cod with Pineapple Salsa

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.

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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.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 182kcal

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!

Notes

Storing Instructions

Cod is best if served immediately after assembly.

Nutrition