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Crab and cod coconut rundown
Matty's classic mini lobster rolls
4 Cod fillets (6-8 ounces), or any meaty white fish
1/2 pounds Fresh crab meat
1 cup panko
2 tablespoons butter
1 recipe Coconut Rundown Sauce
2-3 lbs mixed Provisions (green banana, yam, taro, cassava, sweet potato) boiled till tender and cooked through
Coriander/Scallions to garnish
COCONUT RUNDOWN SAUCE
Canola oil for sweating
Green onion 2 pieces, chopped coarsely
Ginger peeled and sliced 1/2 small knob, peeled & slices thinly
Garlic 3 cloves, peeled & crushed
Thyme whole 2 branches
Scotch bonnet 1/2 pepper, seeded & sliced
Pimento (Allspice) 6 whole berries
Coco milk 2 cans
Season the Cod with salt and white pepper. Sear the Cod on the presentation side.
Toast your banana leaf using a blowtorch or over a flame.
Melt butter in a pan over low heat. Sprinkle panko on top and mix with butter. Reserve.
Arrange your boiled provisions in a small mound on the banana leaf. Cover the provisions with a small amount Rundown Sauce.
Place the fish on top, presentation side up, and cover with crab meat. Ladle more Rundown sauce over the crab and fish.
Sprinkle liberally with buttered panko.
Bake for 15-20 minutes depending on the thickness of your fish. It’s ready when an instant read thermometer hits 135 F.
Garnish with chilli oil, coriander and scallions. Serve in the banana leaf.
COCONUT RUNDOWN SAUCE
Sweat all ingredients except coconut milk over medium heat for 2 minutes.
Add coconut milk and bring to a simmer over medium heat. If done over High heat, the pot will "boil over"
Cook over a gentle flame and Stir Frequently as ingredients stick to the bottom of the pot and burns very easily
Allow the coconut milk to simmer for approximately 30-45 minutes until it has reduced by 50 per cent and has a custard like consistency.
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