Crispy Saltfish & Ackee
Salty, flaky saltfish paired with buttery, tender ackee in a 20-minute Caribbean dinner. Toast onions and peppers, warm the ackee gently, and serve with crusty bread.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- 8 oz canned saltfish, drained and flaked
- 15 oz canned ackee, drained gently
- ½ medium yellow onion, sliced thin
- 1 medium red bell pepper, sliced into strips
- ½ small scotch bonnet or habanero pepper, minced
- 3 sprigs fresh thyme sprigs (or 1 tsp dried)
- 3 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high. Add onion and bell pepper, cook until edges char and soften, ~5 minutes.
- 2
Stir in the minced hot pepper and thyme. Cook until fragrant, about 60 seconds.
- 3
Add flaked saltfish and toss gently to combine, warming through, ~2 minutes.
- 4
Fold in the ackee with a gentle hand—it breaks apart easily. Warm for 1 minute without stirring.
- 5
Taste and season with salt and pepper. Serve hot with crusty bread or boiled green bananas.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon or spatula
- cutting board
- chef's knife
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