Ackee - Ital style (I don't like Salt Fish):
First, you must clean the ackee. Remove the out red peel and the black pit. Remove the red membrane and make sure none of that is left on the ackee - that's the poisonous part.
Next - parboil the ackee. You can do this in water - I like to do this in diluted coconut milk. Don't over cook - nothing worse than mushy ackee.
Finely chop onion, scallion, green pepper, tomato and garlic. Sautee in some oil until the veg softens. Add the parboiled ackee and coat with veg mixture. Add just a little bit more coconut milk let that reduce just about to nothing. Salt, pepper, a little Paprika maybe - and done!
If you get a lot of Ackee you can parboil it in water and freeze it for future use.