dinner

Pan-Seared Salt Cod with Crispy Green Plantains and Wilted Callaloo

Name: Pan-Seared Salt Cod with Crispy Green Plantains and Wilted Callaloo
Ingredients: 145.4 g Salted Cod Fillets, desalinated; 99.6 g Green Plantains, peeled and sliced into rounds; 250 g Jamaican Callaloo, washed and chopped; 21.9 g Coconut Oil; 70 g Onion, raw, diced; 17.5 g Scotch Bonnet Ketchup; 15 g Garlic, minced; 5 g Ground Allspice; 10 g Fresh Ginger, grated

Nutrition

775

kcal

Calories

44.76410829851018

Protein

85.8

Carbs

25.299999999999997

Fat

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Ingredients(9)

Salted Cod Fillets, desalinated145.4 g

Green Plantains, peeled and sliced into rounds99.6 g

Jamaican Callaloo, washed and chopped250 g

Coconut Oil21.9 g

Onion, raw, diced70 g

Scotch Bonnet Ketchup17.5 g

Garlic, minced15 g

Ground Allspice5 g

Fresh Ginger, grated10 g

Instructions

Desalinate the cod by soaking in cold water for 24 hours, changing the water 3 times. Pat dry thoroughly.

Heat half the coconut oil in a cast-iron skillet over medium-high heat. Fry plantain rounds until golden brown and crispy on the edges; remove and set aside on a paper towel.

Add remaining coconut oil to the skillet. Sauté onions, garlic, and fresh ginger until fragrant and translucent, about 3 minutes.

Gently place the salt cod fillets in the pan. Sear for 4-5 minutes per side until the edges are golden and the fish flakes easily.

Push the fish to the side and add the callaloo and allspice to the skillet. Wilt the greens until tender, about 3 minutes.

Stir in the Scotch Bonnet ketchup just before removing from heat to glaze the fish and greens.

Plate the callaloo in the center, top with the cod, and arrange the crispy plantains around the edge. Serve immediately.