THE SEASONED SKILLET
is not only the national dish of Jamaica, it’s a staple breakfast recipe that many enjoy throughout the Caribbean and beyond.
It’s made with an aromatic blend of sauteed tomatoes, onions, sweet peppers, thyme, and scotch bonnet pepper, that’s gently tossed together with ackee and salted codfish.
Prep Time: 15 Min
– Can Ackee
– Salted Cod Fish
– Orange Bell Pepper
– Red Bell Pepper
– Fresh Thyme
– Scotch Bonnet Pepper
– Black Pepper
– Vegetable Oil
Cook Time: 15 Min
Desalt Fish (Additional Methods Listed in Post) - fill a medium sized pot with water and bring it to a boil. Rinse fish, cut it into smaller pieces, and boil for about 10 to 15 minutes. Drain then rinse in cold water.
Prep Ackee - remove ackee from the can and drain the liquid using a strainer. Then, rinse with cool water, drain again then set aside.
Saute Vegetables - heat oil in a large skillet over medium-high heat. Add the onion, bell peppers, tomatoes, thyme, and scotch bonnet pepper and saute until tender, crisp, and aromatic. This should take about 5 minutes.
Add Saltfish - add the saltfish and continue to saute for about 2 minutes. Then, gently fold in the ackee, being careful not to overmix as this will make the ackee break apart and become mushy.
Heat Through - cook until the ackee and saltfish are fully heated through. Season with black pepper to taste, and serve hot.