Jamaican jerk cod with cous cous

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 🙂

If you want to put together the above recipe and find yoruself short of an ingredient of two - we recommend Instacart. We use the service all the time for last minute grovery needs. They can your groceries delivered in as fast as 1 hour. Signup here and get free delivery on your first order - we also get a small referral fee too!

Leave a Comment