Caribbean Mackerel and Steamed Green Plantain Hash with Scotch Bonnet Aromatics

Bring a small pot of salted water to a boil. Peel the green plantains and slice them into 1/2-inch rounds. Boil for 12-15 minutes until tender, then drain and set aside.

While plantains boil, flake the raw Atlantic mackerel into a hot, lightly greased non-stick skillet over medium-high heat. Sear for 4-5 minutes until the fish is opaque and begins to flake into golden, crispy bits.

Add the diced onion and sliced okra to the skillet. Sauté for 3-4 minutes, allowing the onions to soften and turn translucent, and the okra to lose its raw edge.

Gently fold the boiled plantain rounds into the skillet. Drizzle with the Scotch Bonnet pepper sauce and a pinch of ground allspice. Toss everything together for 1-2 minutes until the aromatics are fragrant and the plantains are well-coated.

Plate the hash immediately, ensuring a balance of crispy fish, tender plantain, and vibrant aromatics.