Grenada - Easy Green Fig & Saltfish Salad Recipe

Welcome to a taste of the Spice Isle! If you've ever dreamed of a vibrant, healthy, and utterly delicious dish that embodies the spirit of Caribbean cuisine, you've found it. Today, we're diving into the heart of Grenadian cooking with a classic: Green Fig and Saltfish Salad. This isn't just a fish salad recipe; it's a cultural cornerstone, a dish cherished for generations, and a true representation of island flavors. Perfect for a light lunch, a hearty dinner, or a festive gathering, this fish and salad recipe beautifully combines the savory goodness of salted cod fish with the unique texture of green figs (unripe bananas) and a medley of fresh vegetables. It's a fantastic way to explore international cuisine recipes and enjoy a wholesome, cooked salad recipe that's packed with flavor and nutrients. Get ready to transform simple ingredients into an extraordinary fish meal recipe that’s both satisfying and refreshingly light!

Ingredients

• For the Saltfish:
• 1 lb (approx. 450g) salted cod fish (often found as "salt fish near me" in Caribbean or international markets)
• For the Green Figs:
• 6-8 medium green figs (unripe bananas), peeled and ends trimmed
• For the Salad Assembly:
• 1 large red onion, thinly sliced
• 1 large tomato, diced
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1/2 cup chopped fresh parsley or cilantro
• 1-2 Scotch bonnet peppers (or other hot pepper), finely chopped (optional, to taste)
• For the Dressing:
• 1/4 cup fresh lime juice (from 2-3 limes)
• 1/4 cup olive oil
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste

Directions

1. Prepare Saltfish:
   1. Rinse the salted cod fish thoroughly under cold running water to remove any surface salt.
   2. Place the saltfish in a large pot and cover with fresh cold water. Bring to a boil, then drain.
   3. Repeat this process 2-3 more times (boil, drain, refill with fresh water) to remove excess salt. The number of boils depends on your saltfish and personal preference for saltiness. Taste a small piece after the second boil; it should still be salty but not overwhelmingly so.
   4. Once adequately desalted, drain the fish and let it cool slightly. Flake the fish into small pieces, removing any bones or skin. Set aside.
2. Cook Green Fig:
   1. While the saltfish is desalting, prepare your green figs. Green figs are simply unripe bananas, and they are usually boiled with their skin on.
   2. Wash the green figs. Using a sharp knife, make a shallow slit lengthwise along one side of each fig, just through the skin. This helps prevent them from bursting and makes peeling easier after cooking.
   3. Place the figs in a separate pot of cold water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a fork. They should be firm but not hard.
   4. Drain the cooked figs and immediately plunge them into an ice bath or run under cold water to stop the cooking process and make them easier to handle.
   5. Peel the figs (the skin should slip off easily where you made the slit) and slice them into 1/2-inch thick rounds or bite-sized pieces.
3. Assemble Salad:
   1. In a large mixing bowl, combine the flaked saltfish and the sliced green figs.
   2. Add the sliced red onion, diced tomato, diced cucumber, diced bell pepper, and chopped parsley/cilantro. If using, add the finely chopped Scotch bonnet pepper now.
4. Make Dressing:
   1. In a small bowl, whisk together the fresh lime juice, olive oil, and minced garlic.
   2. Pour the dressing over the salad ingredients. Gently toss everything together until well combined.
   3. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remember the saltfish still has some salt, so add carefully.