Island-Style Sardines and Rice
This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!
coconut oil
1
tablespoon
roma (plum) tomato, diced
1
sliced white onion
¼
cup
garlic clove, minced
1
small
minced scotch bonnet chile pepper
⅛
teaspoon
sardines packed in soybean oil
2
(3.75 ounce) cans
salt and ground black pepper to taste
cooked white rice
2
cups
 Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
  Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.
