Caribbean Family Grill Supper

1. FINAL MENU

• Name of the meal: Caribbean Family Grill Supper
• Cuisine type: Caribbean
• Serve time: 5:00 PM

This menu is worth sitting down for because it pairs a fragrant coconut rice and tender, bright grilled fish with textural contrasts — sweet, caramelized plantains, crisp citrus salad and vibrant mango salsa — delivering authentic Caribbean flavors in a compact, solo-cookable plan that finishes the most delicate items just before service.

• Jerk-Grilled Mahi-Mahi with Mango Salsa
• Coconut Rice with Pigeon Peas (Arroz con Gandules-style)
• Sautéed Callaloo-style Greens (baby spinach & chard)
• Fried Sweet Plantains (Maduros)
• Citrus-Avocado Salad with Lime Vinaigrette
• Pineapple-Coconut Agua Fresca (kid-friendly drink)
• Classic Caribbean Rum Punch (adult beverage, 2 servings)

2. FULLY EXECUTABLE RECIPES

Jerk-Grilled Mahi-Mahi with Mango Salsa

Equipment

• Grill pan or outdoor grill, 12-inch (or 10–12" heavy skillet if no grill)
• Fish spatula
• Mixing bowl (medium)
• Measuring spoons
• Instant-read thermometer
• Cutting board and chef's knife

Ingredients (serves 5)

• Mahi-mahi fillets, skinless or skin-on: 2.0 lb total (about five 6-oz portions)
• Olive oil: 2 tbsp
• Kosher salt: 1 1/2 tsp
• Black pepper, ground: 1/2 tsp

Jerk rub (makes enough for all fillets)

• Light brown sugar, packed: 2 tbsp
• Smoked paprika: 1 tbsp
• Ground allspice: 1 tsp
• Dried thyme: 1 tsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Ground cinnamon: 1/4 tsp
• Cayenne pepper: 1/8 tsp (measured precisely — small amount keeps base mild)

Mango salsa

• Ripe mango, peeled and diced: 1 large (about 1 1/2 cups diced)
• Red onion, finely diced: 1/3 cup (about 1/4 of a large red onion)
• Fresh cilantro, chopped: 2 tbsp
• Fresh lime juice: 1 tbsp (from ≈ 1 lime)
• Kosher salt: 1/2 tsp
• Optional adult heat (table): finely minced scotch bonnet or habanero — keep at table only (do not mix into shared salsa)

Practical substitutions

• If mahi-mahi is unavailable, use firm white fish: swordfish, grouper or skin-on cod steaks (weights adjusted to ~2 lb).
• If fresh mango is inconsistent, use 12 oz frozen defrosted diced mango (pat dry) as substitution.

Cooking / Baking

• Total cook time: 20 minutes active (plus brief 10-minute prep). Finish-to-order: cook fish and plate to land at serve time.

Instructions

1. Bring fish to cooking area. Pat fillets dry with paper towels; season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper; set on a plate.
2. Mix jerk rub: combine brown sugar, smoked paprika, allspice, dried thyme, garlic powder, onion powder, cinnamon and cayenne in a small bowl. Stir until uniform.
3. Lightly brush both sides of fillets with 2 tbsp olive oil. Sprinkle the jerk rub evenly over both sides (divide evenly) and pat gently — do not marinate more than ~10 minutes before cooking.
4. Make mango salsa: in a medium bowl, combine diced mango, 1/3 cup diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt; stir and hold uncovered at countertop. Do NOT add any hot chiles to the shared salsa.
5. Preheat a 12" grill pan (or outdoor grill) over medium-high heat until hot, about 5 minutes. If using a grill pan, brush with a thin coat of oil.
6. Cook fish: Place fillets on hot pan/grill. Cook 5–6 minutes per side (for 1" thick fillets) until char marks form and internal temperature reaches 145°F in the thickest part. Use an instant-read thermometer. Total cook time ~10–12 minutes depending on thickness.
7. Remove fish to a warm plate, spoon 2–3 tablespoons mango salsa over each fillet, and serve immediately.

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Coconut Rice with Pigeon Peas (Arroz con Gandules-style)

Equipment

• 3-quart saucepan with tight-fitting lid
• Wooden spoon or rice paddle
• Measuring cups and spoons
• Fine-mesh sieve (to drain pigeon peas)

Ingredients (serves 5)

• Long-grain white rice (uncooked): 2 1/2 cups
• Canned coconut milk: 1 1/2 cups (from one 13.5-oz can; see substitution below)
• Water: 3 1/2 cups
• Canned pigeon peas (gandules), drained and rinsed: 1 (15-oz) can (about 1 1/2 cups drained)
• Olive oil: 2 tbsp
• Garlic, minced: 3 cloves
• Scallions, chopped (white + green parts): 3 scallions (about 1/2 cup chopped)
• Fresh thyme sprigs: 2 sprigs (leaves removed) or 1 tsp dried thyme
• Bay leaf: 1
• Kosher salt: 1 1/2 tsp
• Black pepper: 1/4 tsp

Practical substitutions

• If canned pigeon peas are unavailable: substitute 1 1/2 cups canned cannellini or great northern beans (drained).
• If canned coconut milk brands vary in thickness, add up to 1/4 cup extra water to reach total liquid = 5 cups.

Cooking / Baking

• Total cook time: 40 minutes (10 min active prep + 30 min simmering). This dish holds but should finish no more than ~15 minutes before serve.

Instructions

1. Measure rice into a sieve and rinse under cold water until water runs clear; drain well.
2. In a 3-quart saucepan, warm 2 tbsp olive oil over medium heat. Add minced garlic and chopped scallions; cook 1 minute until fragrant.
3. Add rinsed rice and stir 1–2 minutes to coat grains in oil and toast lightly.
4. Add 1 1/2 cups coconut milk and 3 1/2 cups water, pigeon peas, thyme leaves, bay leaf, 1 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir once to combine.
5. Bring pot to a gentle boil over medium-high heat, then reduce heat to low, cover tightly and simmer 25 minutes without lifting the lid.
6. After 25 minutes, turn off heat and let sit, covered, 5 minutes. Remove bay leaf and thyme sprigs, fluff rice with fork and keep covered until plating.

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Sautéed Callaloo-style Greens (baby spinach & Swiss chard)

Equipment

• Large sauté pan, 12-inch
• Chef's knife and cutting board
• Measuring spoons

Ingredients (serves 5)

• Baby spinach: 1 lb (16 oz)
• Swiss chard: 8 oz (stems removed, leaves chopped) — if unavailable, add 8 oz additional spinach
• Olive oil: 2 tbsp
• Yellow onion, medium, diced: 1 medium (about 1 cup diced)
• Garlic, minced: 3 cloves
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp
• Fresh lime juice: 1 tbsp

Practical substitutions

• If callaloo (amaranth) is available at international aisle, substitute one-for-one for Swiss chard.

Cooking / Baking

• Total cook time: 15 minutes

Instructions

1. Heat 2 tbsp olive oil in 12" sauté pan over medium heat.
2. Add diced onion and cook 3–4 minutes until soft and translucent.
3. Add minced garlic and cook 30 seconds.
4. Add chopped Swiss chard stems first (if used) and cook 1 minute, then add baby spinach and chopped chard leaves. Toss and cook 3–4 minutes until wilted.
5. Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lime juice. Toss and remove from heat; keep covered and warm.

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Fried Sweet Plantains (Maduros)

Equipment

• Large frying pan or skillet, 10–12 inches
• Slotted spoon or tongs
• Paper towels
• Plate for draining

Ingredients (serves 5)

• Ripe (very ripe, black-spotted) plantains: 5 medium
• Vegetable oil (for frying): 1 5/8 cups (1 5/8 c)
• Kosher salt: 1/2 tsp

Practical substitutions

• If plantains are not available, ripe bananas are not recommended for frying (they will disintegrate). If absent, double the citrus-avocado salad portion instead.

Cooking / Baking

• Total cook time: 15 minutes active (split into 2–3 batches)

Instructions

1. Peel plantains and cut on a diagonal into 1/2"-thick slices.
2. Heat 1 1/2–1 5/8 cups vegetable oil in a 10–12" skillet over medium heat until shimmering (about 350°F at edge).
3. Fry plantains in batches (do not overcrowd) about 2–3 minutes per side until deeply golden and caramelized. Use slotted spoon to transfer to paper towel-lined plate. Sprinkle with 1/2 tsp kosher salt across batches.
4. Keep warm in a single layer on a warm plate; do not stack tightly to preserve texture.

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Citrus-Avocado Salad with Lime Vinaigrette

Equipment

• Mixing bowl
• Small whisk or fork
• Chef's knife

Ingredients (serves 5)

• Navel oranges, peeled and segmented: 3 medium
• Avocados, ripe but firm, diced: 2 medium
• Red onion, thinly sliced: 1/4 cup (use remainder of the onion from salsa if available)
• Fresh cilantro, chopped: 2 tbsp
• Olive oil: 2 tbsp
• Fresh lime juice: 2 tbsp (from ≈ 1 lime)
• Kosher salt: 1 tsp
• Black pepper: 1/4 tsp

Practical substitutions

• If navel oranges are out of season, use 3 firm medium clementines or 3 small Cara Cara oranges.

Cooking / Baking

• Total cook time: 10 minutes (finish-and-serve dish; dress at most 5 minutes before plating)

Instructions

1. In a mixing bowl combine 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp salt and 1/4 tsp black pepper; whisk to emulsify.
2. Add orange segments, diced avocados, and 1/4 cup thinly sliced red onion and 2 tbsp chopped cilantro; toss gently to coat. Hold uncovered and serve within minutes.

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Pineapple-Coconut Agua Fresca (kid-friendly drink)

Equipment

• Blender or high-speed blender
• Fine-mesh sieve (optional)
• Pitcher and measuring cups
• 5 glasses and ice

Ingredients (makes 5 servings)

• Fresh pineapple, peeled and chopped: 6 cups (about 1 large pineapple)
• Coconut water (plain): 4 cups
• Cold water: 2 cups
• Fresh lime juice: 2 tbsp (from ≈ 1 lime)
• Granulated sugar: 3 tbsp (measured precisely)
• Ice: 5 cups for serving (approximate; not required in the shopping list)

Practical substitutions

• If fresh pineapple is not available, use one 20-oz can pineapple chunks packed in juice (drain and reserve 1 cup juice for blending).

Cooking / Baking

• Total cook time: 10 minutes active (blend + strain). Chill briefly if desired.

Instructions

1. In blender combine 6 cups chopped pineapple, 4 cups coconut water, 2 cups cold water, 2 tbsp lime juice and 3 tbsp sugar. Blend 30–45 seconds until smooth.
2. Optional: pour through fine-mesh sieve into pitcher to remove fiber. Chill in refrigerator if time allows; otherwise add ice at service.
3. Stir and pour into 5 glasses over ice.

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Classic Caribbean Rum Punch (adult beverage — makes 2 servings)

Equipment

• Cocktail shaker or mixing glass
• Jigger or measuring spoons
• Short glasses and ice

Ingredients (makes 2 drinks)

• Dark rum (aged or gold rum): 6 fl oz total (3 fl oz per adult)
• Orange juice: 4 fl oz total (2 fl oz per drink)
• Pineapple juice: 4 fl oz total (2 fl oz per drink)
• Fresh lime juice: 1 fl oz total (about 2 tbsp)
• Grenadine: 1/2 fl oz total (1 tbsp)
• Angostura bitters: 2 dashes total
• Ice: as needed

Purchased-adult-beverage option (if preferring bottled ready option)

• 1 bottle (750 ml) dark rum — variety: aged Caribbean dark rum (e.g., Jamaican or Barbados style) — buy 1 bottle for future use.

Cooking / Baking

• Total prep time: 5 minutes

Instructions

1. In shaker or mixing glass combine 6 fl oz dark rum, 4 fl oz orange juice, 4 fl oz pineapple juice, 1 fl oz fresh lime juice, 1/2 fl oz grenadine and 2 dashes bitters. Add ice and stir or shake gently.
2. Divide into two short glasses over fresh ice and garnish with a lime wedge if desired. Serve.

3. LINEAR TIMELINE (4:05 PM–5:00 PM)

• 4:05 PM: Coconut Rice with Pigeon Peas — Rinse 2 1/2 cups rice; begin aromatics in saucepan (heat 2 tbsp olive oil, cook 3 cloves minced garlic + 3 chopped scallions 1 minute); add rice and toast 1–2 minutes, add 1 1/2 cups coconut milk + 3 1/2 cups water, drained pigeon peas, thyme, bay leaf, 1 1/2 tsp salt & 1/4 tsp pepper; bring to boil.
• 4:10 PM: Coconut Rice with Pigeon Peas — Reduce to low, cover and simmer 25 minutes undisturbed (set timer).
• 4:12 PM: Pineapple-Coconut Agua Fresca — Cut pineapple and blend with coconut water, water, lime juice and sugar; strain into pitcher and chill in fridge or hold on counter with ice later.
• 4:20 PM: Prep stage (General) — Wash and dry spinach and chard; remove stems; peel plantains and prepare 1/2"-thick diagonal slices and lay on single layer on a plate; dice remaining red onion for salsa and salad; peel mango and dice for salsa.
• 4:28 PM: Sautéed Callaloo-style Greens — Heat 2 tbsp olive oil in 12" pan, add 1 medium diced onion and cook 3–4 minutes until soft.
• 4:31 PM: Sautéed Callaloo-style Greens — Add 3 cloves minced garlic, cook 30 seconds; add chard stems (if any) then baby spinach and chard leaves; wilt 3–4 minutes; season with 1 tsp salt, 1/2 tsp pepper and 1 tbsp lime juice; keep covered and warm off heat.
• 4:35 PM: Coconut Rice with Pigeon Peas — Check rice (25 min simmer done); turn off heat, hold covered for 5 minutes, then fluff and keep covered; remove bay leaf.
• 4:36 PM: Make mango salsa — Combine 1 large diced mango, 1/3 cup diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt; reserve at room temp (do not add hot chiles).
• 4:40 PM: Fish prep — Pat mahi-mahi dry, rub with 1 1/2 tsp salt and 1/2 tsp pepper; mix jerk rub and apply evenly; brush lightly with 2 tbsp olive oil; heat grill pan over medium-high heat for 4–5 minutes.
• 4:44 PM: Plantains — Heat 1 5/8 cups vegetable oil in 10–12" skillet over medium (oil should shimmer).
• 4:46 PM: Plantains — Begin frying first batch of plantains 2–3 minutes per side, flip and caramelize until deep golden; remove to paper towels; continue in batches (total frying window ~4:46–4:56 PM).
• 4:50 PM: Fish — Place fillets onto preheated grill pan (work quickly): cook 5–6 minutes first side.
• 4:55 PM: Fish — Flip fillets and cook second side 4–6 minutes until internal temperature reaches 145°F. While fish cooks, dress Citrus-Avocado Salad: whisk 2 tbsp olive oil + 2 tbsp lime juice + 1 tsp salt + 1/4 tsp pepper; toss oranges, 2 diced avocados, sliced onion and 2 tbsp cilantro gently.
• 4:58 PM: Fish & final plating — Remove fish to warm plate, spoon mango salsa over each fillet; arrange rice (fluffed), greens and plantains on plates; finish salads and set at table; begin making 2 rum punches (mix ingredients over ice) and pour kid agua fresca into glasses over ice.
• 5:00 PM: Serve — Place plates at table and serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Mango — 1 large
• Limes — 6 whole ⁺
• Scallions — 3 stalks
• Garlic — 6 cloves ⁺
• Fresh thyme — 2 sprigs
• Cilantro — 1 small bunch (about 1/2 cup chopped) ⁺
• Red onion — 2 medium ⁺
• Yellow (or brown) onion — 1 medium
• Baby spinach — 1 lb (16 oz)
• Swiss chard — 8 oz (or substitute extra spinach)
• Ripe plantains — 5 medium
• Navel oranges — 3 medium
• Avocados — 2 medium
• Fresh pineapple — 1 large (about 6 cups chopped)

Meat / Seafood

• Mahi-mahi fillets — 2.0 lb total

Dry Goods / Pantry

• Long-grain white rice — 2 1/2 cups
• Canned pigeon peas (15-oz) — 1 can
• Canned coconut milk — 1 (13.5-oz) can
• Vegetable oil — 1 5/8 cups ⁺
• Olive oil — 6 tbsp ⁺
• Light brown sugar — 2 tbsp
• Granulated sugar — 3 tbsp
• Kosher salt — 2 tbsp total (see recipes) ⁺
• Black pepper, ground — 1 tsp total ⁺
• Smoked paprika — 1 tbsp
• Ground allspice — 1 tsp
• Dried thyme — 1 tsp
• Garlic powder — 1 tsp
• Onion powder — 1 tsp
• Ground cinnamon — 1/4 tsp
• Cayenne pepper — 1/8 tsp
• Bay leaf — 1

Drinks

• Coconut water (plain) — 4 cups
• Dark rum — 6 fl oz for cocktails (buy 1 bottle 750 ml if you prefer to purchase)
• Orange juice — 4 fl oz
• Pineapple juice — 4 fl oz
• Grenadine — 1/2 fl oz

5. NOTES & ASSUMPTIONS

• Optional table-side items: provide minced scotch bonnet or hot pepper flakes in a small ramekin for adults who want heat; serve at table only. Also offer extra lime wedges.
• Global substitutions: pigeon peas may be substituted with drained cannellini beans if not available; Swiss chard may be omitted or replaced by additional spinach.
• Child-safety notes: keep any fresh hot peppers (scotch bonnet/habanero) off the shared dishes and at the table in a clearly marked small container; do not mix into the shared salsa or rub.
• Timeline risk(s): the tightest execution window is the 4:40–5:00 PM final assembly window when fish grilling, plantain frying and salad finishing overlap. Risk arises from managing two hot stovetop tasks and plating at once.
• Practical mitigation mindset: organize mise en place early (have mango diced, plantains sliced, rice cooking) and use two burners/pans simultaneously. If you must choose on the fly, prioritize the fish finish-to-order (it must be last); hold plantains in a single layer on a warm plate and reheat briefly if needed.
• Latest safe start time: You can start as late as 4:05 PM for a 5:00 PM serve.