Recipe courtesy of Paul Norville
Avocado stuffed with Pickled Salt Fish: Bohl-Jol
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 194
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 7
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 14
- Sodium
- 26
- Total: 1 day 1 hr 50 min
- Prep: 20 min
- Inactive: 1 day 1 hr
- Cook: 30 min
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.