Caribbean Saltfish Bakes
This seasoned saltfish is a classic Caribbean dish—flavorful, comforting, and easy to prepare.
Tender, flaky saltfish is sautéed with sweet peppers, onions, garlic, and fresh herbs, then enhanced with coconut oil, green seasoning, and a touch of MAHMI Adobo Seasoning for a bold, savory taste. A squeeze of lime juice adds the perfect balance of brightness.
This recipe is enjoyed in various forms across the Caribbean, including in Dominica, Jamaica, Trinidad and Tobago, Barbados, Saint Lucia, Saint Vincent, and Grenada.
Perfect with bakes, dumplings, breadfruit, or rice, this quick and delicious recipe brings a taste of the islands to your kitchen.
Sautéed Saltfish Pt. 1
Main Ingredients:
1/2 lb saltfish (salted cod)
1 tbsp canola oil for sautéing
1 tbsp coconut oil for flavoring
1 tsp green seasoning/sofrito
1/2 tsp black pepper
1/2 onion, sliced
4 sweet peppers (any color), or 1/2 bell pepper (any color), diced
1 plum tomato, diced
3 garlic cloves, minced
4 scallions (green part), chopped, 1/2 cup loosely packed
1 bunch fresh cilantro, chopped, 1/2 cup loosely packed
1 tbsp MAHMI Adobo
Salt to taste
Juice of 1 lime
Recipe Steps:
Prepare the saltfish:
Rinse the saltfish under cold water. Boil it in fresh water for 20 minutes to remove excess salt. Drain, rinse, and repeat for another 20 minutes. Let it cool, then flake into small pieces, removing any bones.
Sauté the Vegetables:
Heat canola oil in a pan over medium heat. Add onions, garlic, and sweet peppers; sauté for about 2 minutes until fragrant. Mix in green seasoning/sofrito and sauté for about 30 seconds.
Cook the Saltfish:
Add the flaked saltfish to the pan and stir well, sautéing for about 2 minutes. Mix in tomatoes, scallions, cilantro, and coconut oil. Season with MAHMI Adobo, salt to taste, and black pepper. Stir in lime juice for moisture and flavor. Let it cook for about 3 minutes, stirring occasionally.
Finish and Serve:
Taste and adjust seasoning if needed. Serve hot with bakes/dumplings, breadfruit, or rice.
