Avocado Stuffed With Pickled Salt Fish Bohl Jol Recipes

AVOCADO STUFFED WITH PICKLED SALT FISH: BOHL-JOL

Steps:

• 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.

PICKLED AVOCADOS

Steps:

• Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
• Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

SALTFISH BULJOL

Steps:

• To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
• In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
• Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.

SHRIMP SALAD-STUFFED AVOCADOS

Steps:

• In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.