This delicious dish of cocktail, the cod chiquetaille (chiktay in creol) mad with flaked salt cod is normally served cold, but can easily consumed hot or warm.
1 lb cod (try to get a thick piece)
2 tablespoon oil
Grill the cod, then soak it for desalting.
Meanwhile, peel and thinly slice onion. Chop the parsley, cut the red pepper and tomato into small pieces. Set aside.
Extract the water out of cod by squeezing with your hands. Flake the cod and place in a bowl. Add onion, red pepper, parsley, tomato and pepper. Then combine everything.
Chill before serving. Serve with a avocado, Caribbean style or on a lightly toasted baguette.