Armed with some pristine cod from Sitka Salmon (see below for coupon code) I decided to use some jerk seasoning I had laying around my spice cupboard (side note: The Spice House in Chicago is amazing, affiliate link we get a referral fee). The cod takes barely 5-10 minutes at high heat in the pan with a little oil. The jerk seasoning helps add a little blackness too.
Rounding out the dish is a saute of bell peppers and garlic for sweetness, roasted jalapeño and a side dish of Haitian style slaw (raw, thinly sliced cabbage in a zesty and spicy dressing). I used a local hot sauce company and their ‘Carolina style’ BBQ sauce, essentially a lot of habanero flavor and acidity.
To balance all that spice I used some ultra cream Lebanese cous cous. Absolutely not traditional but hey, the buttery smooth cous cous and the spicy jerk/jalapeno/jabanero work really well together. The cous cous comes from Zursuan Beans out of Idaho. I bought some online here.
Deal: use code GSLC over on Sitka site for $25 off a premium seafood share. We get a referral fee too 🙂
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!