Jamaican Style Low Carb Ackee and Saltfish

local_grocery_store Ingredients

• 1 lb saltfish, soaked and flaked
• 1 can ackee, drained
• 1 head cauliflower, riced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1 tsp thyme, fresh, chopped
• 1 tsp paprika
• 1/2 tsp black pepper, freshly ground
• 2 tbsp coconut oil

restaurant_menu Method

1. 1.Soak the saltfish in cold water for at least 2 hours, changing the water every 30 minutes.
2. 2.Drain the saltfish and flake it into small pieces.
3. 3.In a large skillet, heat the coconut oil over medium-high heat.
4. 4.Add the onion, bell peppers, garlic, scallions, thyme, paprika, and black pepper to the skillet and sauté until the vegetables are softened, about 5 minutes.
5. 5.Add the saltfish to the skillet and sauté for an additional 5-7 minutes, until the fish is cooked through.
6. 6.Gently fold in the ackee and cook for an additional 2-3 minutes, just until the ackee is heated through.
7. 7.Serve the ackee and saltfish over a bed of cauliflower rice.

lightbulb_outline Tips

• chevron_rightBe sure to soak the saltfish for at least 2 hours to remove excess salt.
• chevron_rightYou can use fresh or frozen cauliflower to make the rice.
• chevron_rightIf you can't find ackee, you can substitute scrambled eggs for a similar texture.