Description
Jamaican blackened fish with a quick and easy spiced pickled cabbage slaw.
Ingredients
- 2 cups Red Cabbage, Shredded
- 1 whole Carrot, Julienned
- 1 whole Red Chilli Chopped
- ½ whole Onion Shredded
- 1 cup White Wine Vinegar Or Cider Vinegar
- 2 whole Bay Leaves
- 1 stick Cinammon
- 4 whole Cloves Or Sub 1/4 Teaspoon Ground Cloves For 4 Whole Cloves
- 2 teaspoons Salt
- 1 pound Cod Fillet (divided Into 4 Pieces)
- 3 Tablespoons Jamaican Jerk Spice
- 4 Tablespoons Butter
Preparation
For the pickled cabbage:
Combine cabbage, carrot, chili and onion in a large bowl.
In a small saucepan, combine vinegar, bay leaves, cinnamon, cloves and half of the salt and bring to the boil.
Strain the hot vinegar mixture over the cabbage mixture and allow it to sit for 1 hour (try to keep most of the cabbage immersed in the liquid). Refrigerate until ready to serve (will keep for up to 2 weeks in the fridge.)
For the fish:
Pat the fish dry and sprinkle salt on each side of the fillets. Coat each side of the fillets with an even layer of Jamaican jerk spice.
In a cast iron skillet on medium high heat, melt your butter then add your fish in a single layer. Sear each side for 2-3 minutes. As you are cooking tilt the pan to the side to gather butter/juices in a spoon and spoon it over top of the fish while it is cooking. Serve fish with a side of slaw. Enjoy.
