Jamaican Jerk Cod in Coconut Scotch Bonnet Cream

Pat cod fillets completely dry with paper towels. Season all sides generously with salt, jerk spice rub (cayenne), dried thyme, garlic powder, ground ginger, and black pepper. Let them rest at room temperature for 10 minutes to absorb the flavors.

In a medium saucepan over medium heat, warm 2 tbsp coconut oil until it shimmers. Add the minced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.

Add the sliced scallions, minced garlic, and grated fresh ginger to the pan. Sauté for 2 minutes until fragrant, being careful not to burn the garlic.

Pour in the heavy cream and add the thyme sprigs. Bring to a gentle simmer over medium-low heat, stirring occasionally.

Season the cream with 0.5 tsp salt, 0.5 tsp cayenne, and the juice of one lemon (about 3 tbsp). Reduce heat to low and simmer for 8-10 minutes, until the sauce thickens enough to coat the back of a spoon.

Remove the thyme sprigs. Use an immersion blender to partially blend the sauce for 30 seconds — you want it smooth but with flecks of herb and onion still visible. Alternatively, transfer carefully to a blender, pulse briefly, and return to the pan. Keep warm on the lowest heat setting.

In a large cast iron or heavy-bottomed skillet over medium-high heat, warm 2 tbsp coconut oil until it shimmers and flows easily across the pan, about 1-2 minutes. The oil should be hot but not smoking.

Place the seasoned cod fillets in the pan, presentation side down. Sear without moving for 4-5 minutes until a golden crust forms and the edges turn opaque. The fish should release easily when ready to flip.

Gently flip each fillet and cook for another 2-3 minutes. Insert a meat thermometer into the thickest part of a fillet — cod is safely cooked at 63°C (145°F) and will appear opaque throughout.

Remove the cod from the pan and let it rest on a plate for 1 minute.

Stir the lime juice into the warm coconut cream sauce and taste for seasoning — adjust salt and cayenne if needed.

Ladle a generous pool of the coconut scotch bonnet cream onto each warmed plate or shallow bowl.

Place one seared cod fillet atop the cream sauce on each plate.

Finish with a scattering of fresh cilantro leaves and a thin slice of lemon on the side for squeezing. Serve immediately.