GREEN FIG AND SALTFISH

There is a rich French-based Creole culture on Saint Lucia, and Jounen Kweyole is the official day to celebrate that heritage. During this annual festival, traditional dishes such as Green Fig and Saltfish—the official national dish of Saint Lucia—can be sampled throughout the island with delicious family variations. We use our own freshly salted lionfish instead of the salted dried cod known for centuries in the Caribbean as saltfish.

Serves 4

3 small lionfish fillets, prepared in sea salt
1 Tablespoon coconut oil
1 small onion, diced
1 Tablespoon diced seasoning peppers
1 clove garlic, crushed
2 spring onions, sliced
2 small tomatoes, seeded and diced
2 to 3 drops hot pepper sauce
2 green bananas, boiled until tender and skins have split, then peeled and diced
1 ½ Tablespoons mayonnaise
1 Tablespoon torn cilantro
3 to 4 sprigs fresh celery leaf

TO PREPARE THE LIONFISH AS SALTFISH

Liberally season the fish fillets with plenty of sea salt to cover completely and allow to cure a minimum of 1 hour and up to 24 hours. Rinse the salt off under running cold water before cooking, then dry the flesh well.

TO COOK THE SALTFISH

Warm the coconut oil in a heavy pan over medium-high heat. Cook the fish on each side for about 2 to 3 minutes. Remove the fillets and set aside to cool.

TO PREPARE THE GREEN FIG AND SALTFISH

To the same pan, add the onion, seasoning peppers, garlic, and spring onion, cooking slowly for about 3 to 4 minutes until aromatic. Flake in the cooked fish in thumb-sized pieces and continue to stir in the tomatoes, hot sauce, and diced banana. Remove from heat and fold in the mayonnaise and cilantro.

TO SERVE

Spoon the mixture onto a large colorful platter and garnish with sprigs of celery leaves.

Green Fig and Saltfish is normally served as a breakfast. To accompany this savory, spicy, and starchy start to the day, I like to top it with a farm-fresh crispy fried egg, sunny-side up. Serve with freshly squeezed carambola juice.

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