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, 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. 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:
Ingredients:
Any fillet or whole of fresh Bermuda fish
Onion, chopped
Red or green peppers
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:
Place fish on a piece of foil that’s big enough to close
Gently rub melted butter on fillet
Generously rub fillet with Chiko’s Smokey Rub
Add fennel, onion, peppers, and rosemary on top or cut open and place in stomach cavity of the fish.
Cover with foil and bake at 350 degrees until fish is cooked thoroughly. Enjoy!
