Whole30 Ackee and Saltfish
Elevate your Whole30 meal plan with this vibrant Ackee and Saltfish recipe—a Paleo twist on Jamaica's national dish! Bursting with bold Caribbean flavors, this healthy dish pairs tender flaked salted cod with the buttery richness of canned ackee, fresh vegetables, aromatic thyme, and a kick of scotch bonnet pepper. Sautéed in luscious coconut oil, each bite delivers a blend of savory, spicy, and tangy notes, further brightened by a squeeze of fresh lime juice. Perfect for weekday dinners or a weekend treat, this Whole30-compliant recipe is quick to prepare and offers a nutritious, flavorful way to explore authentic island cuisine. Serve hot for a wholesome, gluten-free, and dairy-free delight that will transport your taste buds to sunny, tropical shores!
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Recipe Information
Ingredients
- 1 pound salted cod fillets
- 14 ounces canned ackee
- 2 tablespoons coconut oil
- 1 medium onion
- 1 medium bell pepper
- 3 scallions
- 2 garlic cloves
- 2 plum tomatoes
- 5 sprigs fresh thyme
- 1 scotch bonnet pepper
- 0.25 teaspoons ground black pepper
- 1 lime
Instructions
Rinse the salted cod under cold running water to remove excess salt. Place it in a pot and cover it with water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Drain and let the cod cool slightly, then flake it into large pieces, removing any bones.
While the cod is simmering, prepare the vegetables. Slice the onion and bell pepper, chop the scallions, mince the garlic, and dice the tomatoes. Keep them set aside.
Drain and rinse the canned ackee in a colander, being very gentle to avoid breaking the ackee pieces.
Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, bell pepper, scallions, and minced garlic. Sauté for about 5 minutes or until the vegetables are softened and fragrant.
Add the diced tomatoes and thyme sprigs to the skillet, cooking for another 3 minutes until the tomatoes begin to soften.
Stir in the flaked cod, sliced scotch bonnet pepper (remove seeds if you prefer less heat), and ground black pepper. Cook for 5 more minutes, allowing the flavors to meld.
Gently fold in the ackee, taking care not to break up the pieces. Cook for an additional 3 to 4 minutes, just to warm the ackee through.
Remove the thyme sprigs and discard. Squeeze fresh lime juice over the dish before serving.
Serve hot, garnished with extra chopped scallions if desired.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 31915 mg | 1388% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.5 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
