Caribbean Salt Cod and Callaloo Scramble with Fried Green Plantain

Soak the salt cod in cold water for at least 2 hours, changing the water twice to remove excess salt. Drain, pat dry, and flake the fish into small pieces, discarding any bones.

Heat 1/2 tablespoon of coconut oil in a cast-iron skillet over medium heat. Add the sliced plantains and fry until golden brown and tender, about 3-4 minutes per side. Remove and set aside on a paper towel.

In the same skillet, add the remaining coconut oil. Sauté the diced onion over medium heat until translucent and fragrant.

Add the flaked cod to the skillet and sauté for 2 minutes to toast the aromatics. Add the chopped callaloo and cook until wilted and vibrant green.

Whisk the egg and pour it over the fish and callaloo mixture. Scramble gently with a wooden spoon until the eggs are just set but still moist.

Season with fresh black pepper and a pinch of thyme. Serve the scramble on a warm plate with the crispy fried plantain coins arranged on the side. Garnish with a squeeze of fresh lime if desired.