Jerk Fish with Pineapple Rice

Ingredients:
½ cup Plus 3 Tbsp unsweetened coconut milk
1 ½ cups Jasmine rice, rinsed
2 Tbsp Unsalted butter
Four 6 ounce pieces halibut fillet
Salt and pepper
1-2 tsp Jamaican jerk seasoning
1 Pineapple, peeled, cored and cut into rings
1 Tbsp Extra virgin olive oil
1 cup Frozen baby peas, thawed
1 Lime, cut into wedges

Directions:
In a small heavy saucepan, bring the rice, coconut milk, butter, and 1 cup cold water to a boil. Cover, lower the heat and simmer, undisturbed, until the rice is tender, about 15 minutes. Fluff the cooked rice with a fork and keep warm.
Meanwhile, heat a griddle or 2 heavy skillets over medium high heat. Season the fish on both sides with salt and the jerk seasoning. Lightly salt both sides of each pineapple ring. Drizzle the olive oil in the pan, add the fish and pineapple rings and cook until golden, about 3 minutes on each side.
Chop 2 pineapple rings into small cubes, stir into the rice along with the peas. Season with salt and pepper. Arrange a pineapple slice, a fish fillet and rice on each plate. Garnish with lime wedges.