This is my fresh spin on 'Ackee and Saltfish', a traditional Caribbean dish made with ackee, the national fruit of Jamaica.
It has all of the traditional flavours - the main difference being that instead of using dried and reconstituted salt fish soaked overnight (which sometimes people can find a bit strong, who aren't used to it) then boiled and flaked into the dish, I use fresh cod given a brief salting, then brush it with a light cumin butter for an extra dimension and then grill it and serve on top of the ackee.
It really is delicious, and easy to make - you can prepare all your ingredients (and any side dishes) while the cod is salting, then it takes less than 15 minutes to cook. It makes a surprisingly filling and very healthy meal on its own if you're avoiding carbs or keeping the calories down; or you can serve it with your choice of 'rice and peas' (my recipe for Jamaican rice and peas is here), plain white rice, or even dumplings, fried plantain, hard dough bread or breadfruit if you want some Caribbean accompaniments, Plus it's a novel way to serve saltfish and ackee, particularly to guests!
