Beer makes batters better, meat more tender, and sauces more flavorful.
Avocado with Smoked Fish
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 pound smoked fish
4 hard boiled eggs
1/4 cup milk
1/4 cup lime juice
1/4 teaspoon sugar
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons olive oil
2 large avocados (ripe)
1 large red bell pepper
OR
12 pimientos (canned)
directions
Remove the skin and bones from fish and flake the flesh with a fork.
In a deep bowl, mash the egg yolks with the milk until they form a smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice. Then beat in the vegetable oil, a teaspoon or so at a time. Add the olive oil in the same gradual manner.
Chop egg whites finely and add them to the bowl, along with the fish. Combine thoroughly but gently.
Just before serving, cut the avocados in half, remove pits, and fill cavities with the fish mixture. Garnish with pepper or pimiento, and pass around the remaining lime juice to sprinkle on individual servings.
Recipe By: "African News Cookbook: African Cooking for Western Kitchens"
added by
recipeway
nutrition data
384 calories, 28 grams fat, 12 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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