Pick-Up Saltfish
A Caribbean-style salad featuring shredded salt cod mixed with fresh vegetables and citrus, garnished with hard-boiled egg and avocado slices. This refreshing dish combines the salty fish with crisp bell peppers, onions, and a bright lime dressing.
Ingredients
- •1 piece dried salt cod
- •1 medium onion
- •1 medium green bell pepper
- •2 medium tomatoes
- •3 tablespoons fresh lime juice
- •1 tablespoon lime peel
- •½ teaspoon Scotch bonnet chile
- •1 whole hard-boiled egg
- •1 whole avocado
- •peeled
- •pitted
- •sliced
Cooking Instructions
- 1.
Rinse salt cod with cold water. Place fish in large bowl; cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water once. Drain.
1440 min
- 2.
Place fish in large skillet; cover with cold water and bring to boil. Reduce heat and simmer until fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred fish, discarding skin and bones. Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
70 min
- 3.
Mound salad in center of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.
5 min
