Chef Randie's basa recipe

Have you ever had jerk basa fillet with grilled tricolour bell peppers, red and white onion, with roasted fennel served on a bed of ginger orange couscous? This week, Rainforest Seafood's Chef Randie Anderson shares his recipe for the delicious treat. Basa is a type of catfish.

Ingredients

1lb Rainforest Seafoods Basa Fillet

1tbsp jerk seasoning

1 lemon, freshly squeezed

1tbsp fresh dill, chopped

¹/⁴ each red, green and yellow bell pepper

1 slice each, red and white onion

1 slice from root of fennel

4oz couscous

1¹/² cup orange juice

1 clove garlic

¹/⁴ onion, chopped fine

1tbsp ginger juice

Scallion leaves, chopped

1 sprig thyme

Salt and pepper to taste

2oz extra-virgin olive oil

Procedure

1. Season basa fillet with lemon juice and chopped dill and jerk seasoning, use a small amount and brush with light coat of olive oil.

2. Toss bell peppers, onion and fennel with a little olive oil, light enough just for coat.

3. Cook fish and vegetable separately on flat grill or frying pan until cooked.

4. Sautée chopped garlic, chopped onion, chopped scallion, and add the couscous and toss well. Add the orange juice, ginger juice and fresh thyme.

5. All the couscous is to be cooked and the liquid allowed to dry out somewhat. The couscous must be moist.

6. Plate couscous with basa and grilled vegetables, and serve with lemon iced.

Serves one.