This saltfish topped appetizer is flavor-packed with exotic seasonings, including Scotch Bonnet Pepper and can be prepared in minutes. Try our simple delicious gluten free saltfish buschetta.

Ingredients

• 1 ½ lbs Saltfish
• 5 Sprigs of Thyme, leaves removed
• 1 Vidalia Onion chopped
• 2 Large Cloves Garlic finely chopped
• 3 Organic Vine Ripened Tomatoes diced
• 2 Stalks Organic Escallion chopped
• ½ Scotch Bonnet Pepper finely diced
• 4 Tablespoon Organic Coconut Oil
• 1 Teaspoon Fresh Ginger finely chopped
• 3 Tablespoon Capers
• ½ Lemon juiced

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Preparation

1. Soak Saltfish overnight
2. Drain water
3. Add water to cover fish approximately 3 inches above fish
4. Bring water to boil
5. Repeat steps 2-4 if desired
6. Add fish to cold water
7. Drain water
8. Shred Saltfish
9. Sauté onions, thyme, tomatoes, garlic, scotch bonnet pepper, and ginger in coconut oil until translucent.
10. Add Saltfish by gently folding it into the mixture.
11. Reduce heat, cook for 10 minutes.
12. Add Escallion and capers.
13. Serve on top of fried green plantains (Tostones)