Mesquite-Smoked Caribbean Style Black Cod Fillet

Name: Mesquite-Smoked Caribbean Style Black Cod Fillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 pound) black cod fillet, scaled and cleaned; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 1/4 cup ginger, julienned; 1 tablespoon garlic, minced; 1 Scotch Bonnet pepper, ribs and seeds removed, minced; 2 cups coconut milk; 1/2 cup dark rum; 1/4 cup lime juice; 2 tablespoons cane sugar or dark brown sugar; 1/2 cup olive oil; 2 red bell peppers, cut into 1-inch strips lengthwise; 1 Vidalia or other sweet onion, cut into thick rings; 1/4 cup chopped fresh cilantro leaves; Steamed white rice, for serving

Servings: persons

1 (1 1/2 pound) black cod fillet, scaled and cleaned
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup ginger, julienned
1 tablespoon garlic, minced
1 Scotch Bonnet pepper, ribs and seeds removed, minced
2 cups coconut milk
1/2 cup dark rum
1/4 cup lime juice
2 tablespoons cane sugar or dark brown sugar
1/2 cup olive oil
2 red bell peppers, cut into 1-inch strips lengthwise
1 Vidalia or other sweet onion, cut into thick rings
1/4 cup chopped fresh cilantro leaves
Steamed white rice, for serving

1
Season the cod with the kosher salt and black pepper and place in a large casserole.
2
In a small bowl mix the ginger, garlic and the Scotch Bonnet pepper, rub this mixture all over the fish.
3
IMPORTANT: USE RUBBER GLOVES FOR THIS PLEASE!
4
In a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and 1/4 cup of the olive oil.
5
Pour this mixture over the cod and wrap with plastic.
6
Refrigerate and let marinate for 4 hours, refrigerated, turning occasionally to ensure even marination.
7
Prepare a stovetop smoker by placing 2 tablespoons of mesquite chips in the base of the smoker.
8
Place the drip pan in the smoker and the rack on top of the drip pan.
9
Lay the bell peppers and onions on top of the rack.
10
Position the lid over the top of the smoker so that it is almost closed.
11
Place the smoker on the stove top over medium heat and cook until the pan begins to smoke.
12
Once smoke begins to rise from the pan, cover the smoker completely and smoke the vegetables for 15 minutes.
13
Remove the lid, place the fish on top of the vegetables, and cover.
14
Cook until the fish flakes easily, 25 to 30 minutes longer.
15
Remove the fish from the smoker and place on a platter with the vegetables.
16
Sprinkle with the cilantro and drizzle with the remaining 1/4 cup of olive oil.
17
Serve with steamed white rice.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1 1/2 pound) black cod fillet, scaled and cleaned, 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1/4 cup ginger, julienned, and more.

Yes, Mesquite-Smoked Caribbean Style Black Cod Fillet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!