Pick Up Saltfish Food

PICK-UP SALTFISH

Pick-Up Saltfish image

Provided by Virginia Burke

Categories Egg Tomato Appetizer Breakfast Brunch Low Cal Lime Cod Avocado Bell Pepper Summer Healthy Simmer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 appetizer servings

Number Of Ingredients 9

Ingredients

1 12-ounce piece dried salt cod (with skin and bones)
1 medium onion, minced
1 medium green bell pepper, minced
2 medium tomatoes, seeded, finely chopped
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/2 teaspoon minced seeded Scotch bonnet chile or habanero chile
1 hard-boiled egg, peeled, chopped
1 avocado, peeled, pitted, sliced

Steps:

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.
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.)
Mound salad in center of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.

PICK UP SALTFISH

Pick up Saltfish image

I have not made this, but I dream of a balmy day in Jamaica, stopping at a roadside stand and eating this. The saltcod needs to soak overnight, so start this the day before eating. Good for breakfast or brunch with crackers, or even a party snack! Adapted from Bon Appetit. Enjoy!

Provided by Sharon123

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces dried salt cod fish (1 piece with skin and bones)
1 medium onion, minced
1 green pepper, minced
2 medium tomatoes, finely chopped
3 tablespoons fresh lime juice
1 tablespoon lime peel, finely grated
1 hard-boiled egg, chopped (and peeled of course)
1 avocado, peeled, pitted and sliced

Steps:

Rinse the cod with cold water, then place in a large bowl. Cover with cold water. Cover bowl with plastic wrap or foil and chill at least 24 hours in the fridge, changing the water once. Drain.
Place the fish in a large skillet, cover with cold water and bring to a boil. Reduce heat and simmer till fish flakes easily, about 50 minutes. Drain; cool slightly.
Using fingers, shred the fish, dicarding skin and bones. Measure 1 1/2 cups shredded fish and place in a bowl(reserving any remaining fish for another use).
Add onion, green bell pepper, tomatoes, lime juice, lime peel, and chile to the fish and stir to blend. Season with salt and pepper. The salad can be made up to 4 hours ahead of serving time, covered and chilled.
Mound salad in the center of a nice platter. Sprinkle with chopped boiled egg. Surround with the avocado slices and serve. Enjoy!

Nutrition Facts : Calories 188.9, Fat 5.5, SaturatedFat 1, Cholesterol 91.1, Sodium 3000.2, Carbohydrate 6, Fiber 2.5, Sugar 2.1, Protein 28.6

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