Bajan Flying Fish Omelette & Cinnamon Plantain Boats

About this meal

A high-protein Barbadian breakfast that features a fluffy omelette made with fresh, boneless flying fish (to respect the traditional Barbadian cuisine without shellfish), paired with lightly caramelized sweet plantain boats infused with cinnamon and a touch of local honey. This balanced meal boosts muscle growth, keeps flavors gently sweet, and honors Barbadian culinary tradition.

Ingredients

• Fresh flying fish fillets (boneless, skinless) — 150g
• Eggs — 3 large
• Fresh thyme — 1 tsp, finely chopped
• Chopped chive — 2 tbsp
• Red bell pepper — 1/4 cup, diced
• Onion — 2 tbsp, finely diced
• Garlic — 1 clove, minced
• Salt and black pepper — To taste
• Olive oil — 1 tbsp
• Ripe plantain — 1 large, sliced lengthwise
• Cinnamon — 1/2 tsp
• Honey — 2 tsp
• Fresh parsley — 1 tbsp, chopped (garnish)

Steps

1. Pat flying fish dry and season lightly with salt, pepper, and half the thyme.
2. Heat half the olive oil in a skillet, add fish and sauté 2-3 minutes per side until just cooked. Remove and flake.
3. Whisk eggs with chives, bell pepper, onion, garlic, rest of thyme, salt and pepper.
4. Heat remaining olive oil in pan, pour in egg mixture, cook gently, then scatter flaked fish over eggs. Fold omelette as it sets.
5. In a separate skillet, add plantain slices and cook over medium heat until golden on each side. Sprinkle cinnamon, then lightly drizzle with honey and cook 1 minute more to glaze.
6. Serve omelette with cinnamon plantain boats. Top with fresh parsley.