Just in time for Lent or if you’re in a Fish mood! Check out this delicious Saltfish Appetizer Recipe!
Ingredients
1lb Saltfish, boneless
14-16 tomatoes, firm and medium ripe*
1-1.5 tbsp Garlic Infused Coconut Oil
Lemon or lime juice, a squeeze
Red pimentoes or sweet-peppers, chopped
Bird pepper, finely chopped
Celery stalk, chopped
Red onion, thinly sliced
Chive, chopped
Shadon Beni, chopped
Black pepper, ground
Lemon slices, for garnish
Dill, for garnish
Paprika, for garnish
* You need tomatoes that are not too ripe and soft, they should be firm and easy to cut and core for stuffing. You can
opt for larger tomatoes.
Method:
1. Break the fish in pieces and removing bones if any. Place in medium saucepan with the water and
lemons. Boil over medium-high heat for 10-15 minutes.
2. While the saltfish is boiling, prepare your tomatoes. Begin by slicing off one end of your tomatoes,
you want to cut only a quarter off so that you have a nice amount of space for stuffing. Tip: The
tomatoes can stand alone on the side with the ‘eye’ (where the stalk meets that fruit) therefore try
cutting the end opposite to the ‘eye’.
3.Using a knife, poke down into the cut side and glide the knife along the insides of the tomato in a
circular motion. Do not cut all the way down and through. Use a spoon to scoop out the insides. Set
aside. Continue for all tomatoes.
4.Once boiled, taste the fish to check the salt level. If it is still too salty, repeat step 1.
5. Drain and shred the fish by running through your fingers.
6. Toss with garlic infused coconut oil, ensuring the fish is well coated. Add in a squeeze of
citrus juice, black pepper and fresh seasonings: peppers, celery, red onion, chive and shadon beni. Toss
and adjust seasonings to your taste.*
OR
Heat infused coconut oil in frying pan over medium heat; toss in your fresh seasonings and sauté for 1-
2minutes. Add your saltfish and sauté for another 5 minutes. Add and toss with black pepper and citrus
juice.
7. Scoop a 1-2 tbsp of your buljol into the cored tomatoes.* Garnish with sliced lemon or
lime triangles, dill and a dash of paprika. Enjoy!
* Finely chop and toss any remaining pieces of tomatoes in your buljol.
* Store any remaining buljol in the refrigerator and pair with crackers or toasted coconut bake the next day.