Prepare a gas or charcoal grill to a medium hot flame. Sprinkle the fish with the jerk seasoning and rub in. Store in refrigerator until ready to grill.

Prepare the rice according to package directions.

Combine all ingredients for the fruit salsa in a medium bowl, stirring well. Set aside until ready to serve.

When the rice is done, set aside to steam in the pan while the fish is cooked. Place the pieces of fish on the grill grate directly over the fire. Grill to doneness preferred. A general rule for cooking fish is to allow ten minutes per inch of thickness. If the surface appears grilled before the center is done to your liking, move the fish to the edges of the grill to slow the cooking.

To serve, plate individual servings of rice. Place a fish filet atop each serving of rice and ladle on generous spoonsful of fruit salsa.