Avocado stuffed with Pickled Salt Fish: Bohl-Jol

Recipe courtesy Chef Paul Norville

Show: Sara's SecretsEpisode: Caribbean Cookin'

Recipe categories: Avocado, Fish, Vegetables,
more
- Cuisine : Caribbean
- Occasion : 4th of July , Holiday
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(2)

Rated 5 stars out of 5

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Total Time:: 25 hr 50 min
Prep: 20 min
Inactive: 25 hr 0 min
Cook: 30 min

Yield:: 8 servings

Level:: Easy

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Ingredients

1/2 pound boneless salt fish (salted cod)
1 cup peeled, grated cucumber
1 lemon, juiced
1 teaspoon each finely chopped red and yellow bell pepper
1 teaspoon finely diced onion
1/2 teaspoon minced garlic
1/2 teaspoon finely chopped parsley leaves
1/2 teaspoon sugar
1/4 teaspoon hot sauce
4 West Indian avocados, peeled, halved, and seeded

Directions

Soak the salt fish in the refrigerator overnight in cold water. Drain.

Boil the fish in fresh water and drain. Repeat until the high salt content has been removed. Shred the fish and chill.

Mix the remaining ingredients in a bowl and add the fish. Mix well and let stand for 1 hour before serving. Scoop the fish mixture into the avocado halves and serve.

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Read all 2 reviews

By valeriep1128_404973

Elizabeth, NJ

on June 12, 2004
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By jsebajan_450532

Nashville, TN

on June 09, 2004
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Fresh, light, low fat, very healthy good for lunch or dinner.

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