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The Bermudian

 

Everyone knows that there’s no shortage of delectable cuisine in Bermuda, but self-made Bermudian chefs who’ve leveraged their own personal “brand” into widespread local and international success are few and far between. Cue Michiko Campbell, sous chef at the Royal Bermuda Yacht Club and creator of Chiko’s Smokey Rubs, a series of spice rubs that have taken Bermuda by storm in just a short time. Going by the nickname “Chef Chiko,” Campbell is arguably the first name since Outerbridge’s to create a successful line of local seasonings that are truly here to stay. Here is his recipe for The Bermudian Cooks, baked Bermuda fish with his delicious seasonings:

 

For the fish you will need:

Any fillet or whole of fresh Bermuda fish

Onion (chopped)

Red or Green Peppers if you prefer

Any flavor of Chiko's Smokey Rub you prefer (Original,Triple Garlic Fusion,Spicy Fusion,Ham Seasoning,Middle Eastern Spice)

Butter (melted)

Fennel

Fresh Rosemary

 

 

Directions:

1) Place fish on a piece of foil (big enough to close)

2) Gently rub melted butter on fillet 

3) Generously rub fillet with Chiko’s Smokey Rub 

4) Add fennel, onion, peppers, and rosemary on top or cut open and place in stomach cavity of the fish. 

5) Cover with foil and bake at 350 degrees until fish is cooked thoroughly. Enjoy!

 

 

 If you have recipes you’d like to share, questions regarding local produce or recipe requests from local chefs, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it. with the subject: The Bermudian Cooks.

 

 

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