Smoky Red Pepper Jerk White Fish

FOR THE FISH & SAUCE:

2 Cod fillets, skinless and boneless
2 red peppers
1 onion
2 garlic cloves
Coconut milk
1 tsp smoked paprika
2 tsp turmeric
Tenderstem broccoli
Fresh coriander
Neutral oil

FOR THE JERK SEASONING:

3 tsp garlic powder
3 tsp onion powder
1½ tsp table salt
3 tsp dried thyme
2½ tsp brown sugar
2¼ tsp cayenne pepper
1½ tsp smoked paprika
1¼ tsp allspice powder
½ tsp cinnamon powder

PREP THE FIRE:

Light your Kadai and create both direct and indirect heat zones.

CHAR THE PEPPERS AND ONION:

Place the whole red peppers and onion directly into the embers to dirty cook. Turn occasionally until the skins are blackened and blistered.

Remove from the fire and allow to cool slightly. Peel away the heavily charred skin from the peppers and onion, remove the pepper seeds, and transfer the softened flesh into a blender.

BUILD THE SMOKY SAUCE:

Add the garlic cloves, smoked paprika, turmeric, and coconut milk to the blender. Blend until smooth.

Pour the sauce into a Frying Pan or Skillet and place over indirect heat on the Kadai. Allow it to warm gently and begin developing flavour.

SEASON AND SEAR THE FISH:

Combine all the jerk seasoning ingredients in a bowl and mix thoroughly.

Pat the cod fillets dry and coat evenly with the jerk seasoning. Place a Skillet over direct heat and add a small amount of oil. Once hot, sear the fish on both sides until lightly golden.

POACH THE FISH AND BROCCOLI:

Transfer the seared fish into the coconut and red pepper sauce. Add the tenderstem broccoli and cover with a Kadai Cloche.

Allow the fish to gently poach over indirect heat until fully cooked and tender, and the broccoli is softened.

SERVE: