Jerk Fish

Ingredients

• 720 g cod fillet (ready to cook, skinless)
• 1.5 tsp cayenne pepper
• 1 tsp cinnamon
• 1 tsp ground allspice
• 1.5 tbsp garlic powder
• 0.5 tsp dried thyme
• 4-5 tbsp olive oil
• Salt
• Pepper
• 250 g White cabbage
• 250 g red cabbage
• 0.5 bunch cilantro (10 g)
• 1 clove garlic
• 1 Orange (juice)
• 2 Avocados
• 2 Organic Limes
• 80 g sour cream (10% fat)
• 8 large radicchio leaves
• 8 small whole wheat tortillas

Instructions

1. 1.

   Rinse the fish, pat dry, and cut into diagonal strips about 1.5 cm wide. In a bowl combine cayenne pepper, cinnamon, allspice, garlic powder, thyme, 2 tbsp oil, salt, and pepper; mix well. Toss the fish strips in the spice mixture and cover to chill.

2. 2.

   For the coleslaw, clean and wash the white and red cabbage, remove stems, and shred finely. Rinse cilantro, pat dry, set aside a few leaves, chop the rest coarsely, and combine with cabbage in a bowl. Peel garlic, press through a juicer, season salad with salt and pepper, add orange juice, mix thoroughly, and let marinate.

3. 3.

   For the avocado dip, halve avocados, remove pits, scoop flesh into a bowl, and roughly cube. Squeeze juice from one lime; slice remaining lime into wedges. Blend avocado with sour cream and lime juice until smooth, season with salt and pepper.

4. 4.

   Clean radicchio leaves, wash, and dry. Warm tortillas in a preheated oven at 180°C (fan 160°C) for 6–8 minutes.

5. 5.

   Meanwhile heat remaining oil in a large skillet over medium heat. Fry marinated fish strips about 2 minutes per side until cooked through; remove from pan.

6. 6.

   Arrange tortillas on a platter or individual plates. Place one radicchio leaf on each tortilla, fill with coleslaw, top with Jerk Fish, drizzle with a few drops of cooking oil. Finish by spooning half a teaspoon of avocado cream over the fish and garnish with reserved cilantro leaves. Serve with lime wedges and dip.