Avocado stuffed with Pickled Salt Fish: Bohl-Jol Recipe

Name: Avocado stuffed with Pickled Salt Fish: Bohl-Jol
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the salt fish in the refrigerator overnight in cold water.
2
Drain.
3
Boil the fish in fresh water and drain.
4
Repeat until the high salt content has been removed.
5
Shred the fish and chill.
6
Mix the remaining ingredients in a bowl and add the fish.
7
Mix well and let stand for 1 hour before serving.
8
Scoop the fish mixture into the avocado halves and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Avocado stuffed with Pickled Salt Fish: Bohl-Jol falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado stuffed with Pickled Salt Fish: Bohl-Jol

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