Ease of Preparation: Medium
Yield: 2 Portions
Visiting Jamaica just became easier than ever. Try Vanessa’s quick and fun version of their national dish, Ackee with Cod! It’s sure to make you feel like you’re tanning on the beach with every bite. Start by scrambling bright yellow ackee fruit (available canned in most stores) with a mix of sweet and hot peppers, onions, and spices. Save time while upping the ‘ooh-la-la!’ by subbing in easier-and-quicker-to-cook fresh black cod for the traditional dried fish. What to do with all that time you’ll save? Why, it’s back to the hammock for another rum punch, of course!
Ingredients:
- 2 5-6-ounce (142-170 g) cod fillets
- 2 tablespoons (30 mL) coconut oil, plus more for searing the cod
- ½ teaspoon (2.5 mL) allspice berries
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 stalks green onions, sliced
- 2 teaspoons (10 mL) fresh thyme leaves
- ½ Scotch bonnet pepper, chopped (remove seeds and membranes to limit spice if desired)
- 1 large red bell pepper, chopped
- 1 can ackee, drained (or 16 ounce/454 g fresh, cleaned and parboiled)
- Salt and pepper
Method:
Season the cod with salt and pepper and set aside.
Heat the oil in a skillet over low heat and add the allspice berries, simmer for 5 minutes to infuse the oil. Keeping the oil in the pan, remove the berries with a slotted spoon and discard.
Sear cod fillets for 2-3 minutes per side until cooked through. Set aside and keep warm.
Adjust the heat to medium and add the onions, cook for one minute, then add the garlic and cook for another minute. Season with salt and pepper.
Add the green onions, thyme, scotch bonnet pepper, and red bell pepper, and cook for 2-3 minutes, until just tender, cook a couple minutes more, then gently add the ackee and warm through.
Transfer cod to a serving dish, serve immediately with the ackee and veggie ‘scramble’ on the side.
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