Directions

1. Remove saltfish from water after soaking overnight. Add fresh water to a medium sized saucepot and boil saltfish for 30 minutes or until tender.
2. Drain saltfish and pulverize in food processor or shred by hand into small pieces.
3. Put ripe bananas in boiling water and cook for 15 minutes or until the insides are no longer starchy.
4. Remove from the water and peel skin. Place the plantains on a flat surface and hold it so that the ends point upward. If the plantains don't hold that position on its own, turn it upside down and use the knife to cut a thin slice from each base to create a flat surface. They should then sit firmly in position when turned upward.
5. Starting about an inch from one end, make a slit lengthwise through the middle leaving an inch at both ends. Do not pierce through. This creates a pocket to stuff the saltfish.
6. Heat a large skillet over medium heat and add coconut oil. Add Spanish onion and garlic and sauté until onions are translucent (not brown) about three minutes. Add shredded saltfish, scotch bonnet, coconut milk and honey. Sauté over medium heat, turning often until all is incorporated – approximately 15 minutes.
7. Add green onions at the last minute.
8. Remove from stovetop.
9. Pry open the pocket in each plantain and stuff with the saltfish mixture until it takes the shape of a boat. Do not overfill as the plantains may start breaking at the sides.
10. Use the tops of the reserved green onions and cut them into 2 inch lengths. Place on either side of the stuffed plantain to resemble oars of a boat.