Ackee and Saltfish Scramble with Gluten-Free Toast

Ingredients

• 2 cans (19 oz each) Ackee (canned, drained)
• 1 pound Salted Codfish (desalted, shredded)
• 1 Onion (diced)
• 1 Bell Pepper (diced)
• 1/2 Scotch Bonnet Pepper (finely chopped, optional)
• 3 cloves Garlic (minced)
• 2 tablespoons Coconut Oil
• 1/4 teaspoon Black Pepper
• 8 slices Gluten-Free Bread (toasted)

Instructions

1. 1Place a 12-inch skillet over medium-high heat. Add the 2 tablespoons of coconut oil and let it heat until shimmering, about 1 minute.
2. 2Add the 1 diced onion, 1 diced bell pepper, 1/2 finely chopped Scotch bonnet pepper (if using), and 3 minced cloves of garlic to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the garlic is fragrant.
3. 3Add the 1 pound of desalted, shredded saltfish to the skillet. Stir and cook for 3 to 5 minutes, allowing the saltfish to heat through and combine with the vegetables.
4. 4Gently add the 2 cans (19 oz each) of drained ackee to the skillet. Use a spoon to carefully fold the ackee into the saltfish and vegetable mixture. Cook for 5 to 7 minutes, or until the ackee is heated through. Be very gentle to avoid breaking up the delicate ackee too much.
5. 5Season the mixture with 1/4 teaspoon of black pepper. Stir gently one last time.
6. 6While the ackee and saltfish mixture is finishing, toast the 8 slices of gluten-free bread until golden brown.
7. 7Serve the hot ackee and saltfish scramble immediately with the toasted gluten-free bread on the side.

Substitutions

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