Ackee and cod
2 5-6-ounce (142-170 g) cod fillets
2 tablespoons (30 ml) coconut oil, plus more for searing the cod
1/2 teaspoon (2.5 ml) allspice berries
1 small onion, finely chopped
3 cloves garlic, minced
4 stalks green onions, sliced
2 teaspoons (10 ml) fresh thyme leaves
1/2 Scotch bonnet pepper, chopped (remove seeds and membranes to limit spice if desired)
1 large red bell pepper, chopped
1 can ackee, drained (or 16 ounce/454 g fresh, cleaned and parboiled)
Salt and pepper
Season the cod with and set aside.
Heat the oil in a skillet over low heat and add the allspice berries, simmer for 5 minutes to infuse the oil. Keeping the oil in the pan, remove the berries with a slotted spoon and discard.
Sear cod fillets for two to three minutes per side until cooked through. Set aside and keep warm.
Adjust the heat to medium and add the onions, cook for one minute, then add the garlic and cook for another minute. Season with salt and pepper.
Add the green onions, thyme, scotch bonnet pepper, and red bell pepper, and cook for two to three minutes, until just tender, cook a couple minutes more, then gently add the ackee and warm through.
Transfer cod to a serving dish, serve immediately with the ackee and veggie ‘scramble’ on the side.
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