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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe is from a Bajan local in Barbados named Julie . We enjoyed this as an afternoon brunchy salad with a Ginger Shandy while sunning on Rockley Beach in Christ Church, British West Indies. (BWI) The taste is much like a flaked whitefish with a bit of Island spice. Read more . MMMMmmm refreshing. Ingredients:
8 ounces salted cod fish |
4 tablespoons vegetable oil |
2 onions, chopped |
3 tomatoes, chopped |
2 red bell peppers, chopped |
1 tablespoon lemon juice |
1 pinch red pepper flakes |
6 leaves lettuce |
1 avocado - peeled, pitted and sliced |
Directions:
1. To remove excess salt from the fish, bring the fish to a boil in a large pot of water.
2. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
3. In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes.
4. Mix in flaked saltfish, lemon juice, and hot pepper.
5. Cook mixture at a low heat until the moisture has almost completely evaporated.
6. Allow to cool.
7. Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.
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