Ackee and Saltfish Breakfast Skillet

Ackee and saltfish is Jamaica's national dish, and once you've had it properly made, you understand why. Ackee — a fruit that turns creamy and almost egg-like once ripened and cooked — is folded gently into a skillet of flaked salt cod, sweet peppers, onion, and tomato, so it holds its shape rather than turning to mush. Soaking the saltfish ahead of time pulls out most of the excess salt while keeping that distinctive savory flavor the dish is built on.

This is a naturally gluten-free breakfast with real staying power thanks to the protein from the fish. A quick note on sodium: even after soaking, salt cod carries more salt than fresh fish, so this isn't a low-sodium dish — enjoy it as the traditional, occasional treat it's meant to be, maybe alongside steamed vegetables or a slice of hard-dough bread.