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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!