Cooking with Ziggy

Marley is a huge advocate of sustainable, organic foods and of being aware of what you put into your body; many recipes in the book are vegetarian, vegan and/or gluten- free. Some include ingredients from his line of hempseeds and flavoured coconut oils, Ziggy Marley Organics. Marley dedicates the book to his family, Mother Earth and his readers, and declares, “Cook and live life with purpose.”

Marley shared one of his favourite recipes from the book, his Coconut Dream Fish. While making the recipe, you’ll reach the three stages of “coconutiness” — and upon consuming, likely transcend into a state of pure bliss.

Ziggy Marley’s Coconut Dream Fish

4 fillets wild sea bass

Salt, to taste

? tsp lemon pepper

4–6 tbsp Ziggy Marley’s Coco’Mon Coconut Oil, or coconut oil of your choosing

? cup vegetable stock

1 medium onion, chopped

2 medium bell peppers

3 garlic cloves

1 tsp fresh ginger, grated

2-3 sprigs fresh thyme (some chopped for garnish)

6 whole Jamaican allspice berries

? tsp cayenne pepper

? tsp curry powder

? cup coconut milk Lime, quartered, for garnish

Season fish fillets with salt and lemon pepper in the same skillet you will cook with.

Rub 1 tbsp coconut oil onto seasoned fish, massaging for a few minutes. You’ve reached stage one of coconutiness. Remove fillets from pan and set aside. Warm remaining coconut oil in the skillet over medium heat until oil is hot. Return fillets to pan and fry on each side for 3-5 minutes, until slightly browned.

Remove fillets and place in a dish. You’ve reached stage two of coconutiness. Add 4 tbsp vegetable stock to the same skillet and scrape all the fish goodness from the bottom, deglasing the skillet and stirring. Lower heat if necessary, so as not to burn.

Add onions, bell pepper, garlic, ginger, thyme, allspice, cayenne pepper, and curry powder, and stir until mixture starts bubbling (about a minute or so). Stir in coconut milk, remainder of vegetable stock, and heat 2-3 minutes until it comes to a boil, then reduce heat. Lay fish fillets back in the pan and simmer for a few minutes, just so the fish can incorporate all the sauce. Try to make sure the fillets are kept whole. Turn off heat, garnish with fresh chopped thyme and lime wedges, and serve on a platter, family style. You’ve reached the final stage of coconutiness.

The dish is gingery and coconutty with a hint of curry and a little spice. It taste clean and will leave you feeling well-fed but not full – Jamaican style.

(Reprinted with permission from Ziggy Marley and Family Cookbook: Delicious Meals Made with Whole, Organic Ingredients from the Marley Kitchen