Recipe - Picadillo De Pescado A La Cubana (Cuban Smapper Fish)

4 Snapper, grouper, halibut,
or cod steaks, 4 to 6
ounces each
6 sl White bread, crusts
removed, torn into pieces
One half cup Milk
1 md Onion, finely chopped
2 tablespoon Finely chopped fresh parsley
Salt and freshly ground
black pepper to taste
One fourth teaspoon Ground nutmeg
Juice of 1 lime
One half cup Pure Spanish olive oil
3 lg Eggs, hardboiled and
finely chopped
1 Place the fish steaks in a
skillet large enough to
accommodate

them comfortably, cover with salted water, and bring to a boil, uncovered,
over mediumhigh heat. Reduce the heat to low, cover, and simmer over low
heat until the fish flakes easily, 8 to 10 minutes. Transfer the poached
fish to a platter and allow it to cool. 2. Place the bread in a small bowl,
and cover with the milk. Set aside. 3. When the fish is cool enough to
handle, flake it and combine it in a large bowl with the onion and parsley.
Squeeze the excess milk from the bread and add the bread to the mixture,
stirring well to blend, then add the salt, pepper, nutmeg, and lime juice.
4. In a large skillet over medium heat, heat the oil until it is fragrant,
then cook the fish mixture, stirring, until all the oil is absorbed and the
onion is tender, 8 to 10 minutes. Add the hardboiled eggs and cook,
stirring, 2 to 3 minutes, and serve. Alternatively, the dish can be
assembled ahead of time and cooked, stirring, 10 minutes over medium heat
just before serving, adding the hardboiled eggs at the last moment. Makes 4
to 6 servingsSubj: Zarzuelo de Mariscos PICADILLO DE PESCADO A LA CUBANA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip