Jerk-Spiced Grouper with Grilled Pineapple and Black Bean Rice

Steps

1. Step 1

   Make the jerk paste: combine the scallions, garlic, ginger, chile, thyme, allspice, cinnamon, black pepper, 1 tbsp brown sugar, soy sauce, lime juice, 3 tbsp oil and 1 tsp salt in a blender or food processor and blend to a thick paste, scraping down the sides as needed. Wash your hands well after handling the chile.

   10 min

   • 4 scallions
   • 3 cloves garlic
   • 1 tbsp fresh ginger
   • 1 habanero or Scotch bonnet chile
   • 2 tsp fresh thyme leaves
   • 2 tsp ground allspice
   • 1/2 tsp ground cinnamon
   • 1/2 tsp freshly ground black pepper
   • 1 tbsp brown sugar
   • 2 tbsp soy sauce
   • 2 tbsp fresh lime juice
   • 3 tbsp vegetable oil
   • 1 tsp kosher salt
2. Step 2

   Put the grouper fillets in a dish and rub them all over with about three-quarters of the jerk paste. Reserve the rest for serving. Let the fish marinate at room temperature while you make the rice, about 30 minutes (or up to 2 hours in the fridge).

   30 min, hands-off

   • 4 grouper fillets (about 6 oz each, skinless)
3. Step 3

   Start the rice: heat 1 tbsp oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and stir for 1 minute, then add the water and 1 tsp salt. Bring to a boil, cover, reduce the heat to low and cook for 18 minutes.

   25 min

   • 1 tbsp vegetable oil
   • 1/2 small onion
   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1 tsp kosher salt
4. Step 4

   Take the rice off the heat, scatter the black beans over the top, cover again and let it steam for 5 minutes. Fluff with a fork, folding the beans and cilantro through. Keep covered until serving.

   5 min, hands-off

   • 1 can black beans (15 oz)
   • 2 tbsp fresh cilantro
5. Step 5

   Heat the broiler to high with a rack about 6 inches below it. Line a sheet pan with foil and oil it lightly. Lay the fillets on the pan, leaving space between them.

   5 min

6. Step 6

   Broil the grouper until the top is charred in spots and the fish flakes easily at the thickest part, 8 to 10 minutes depending on thickness. Don't flip it. Let it rest while you cook the pineapple.

   10 min

7. Step 7

   Toss the pineapple with 1 tbsp oil and 1 tbsp brown sugar. Heat a grill pan or heavy skillet over medium-high until very hot, then cook the pineapple in a single layer, without moving it, until deeply caramelized, 3 to 4 minutes per side. Work in batches if needed.

   8 min

   • 1/2 fresh pineapple
   • 1 tbsp vegetable oil
   • 1 tbsp brown sugar
8. Step 8

   Serve each fillet over the black bean rice with the pineapple alongside, a spoonful of the reserved jerk paste on the fish and lime wedges for squeezing.

   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026