Baked Caribbean Yellowtail w/ Fresh Salsa

4 yellowtail snapper filets
1 cup jasmine rice
1 1/2 cups chicken broth
3 tablespoons olive oil
1/4 cup freshly squeezed orange juice
2 key limes
1/4 cup finely chopped fresh cilantro
2 garlic cloves (minced)
1 can of black beans (15 oz, drained and rinsed)
2 cups diced fresh pineapple
1 teaspoon brown sugar
salt
freshly ground black pepper

Combine the rice and chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes.

Preheat the oven to 400 degrees F.

Squeeze two key limes into a bowl, add and whisk together the orange juice, oil, the cilantro, the garlic, and sugar. Add salt and pepper to taste. Add the yellowtail and marinate and chill for 20 minutes.

Stir together the cooked rice, black beans, and pineapple, and place in a shallow baking dish. Layer the yellowtail filets on top, saving the marinade, then pour the marinade over the baking dish. Bake until the fish is completely opaque and flakes easily, 25 to 30 minutes. Spoon salsa over the top and serve.

Salsa:
2 tomatoes (diced)
1/4 white onion (diced)
1 jalapeno (diced)
1/4 cup freshly chopped cilantro
one key lime
salt
freshly ground black pepper

Mix ingredients together and chill.