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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
1/2 c Milk
1 md Onion, finely chopped
2 tb Finely chopped fresh parsley
Salt and freshly ground black pepper to taste
1/4 ts Ground nutmeg
Juice of 1 lime
1/2 c Pure Spanish olive oil
3 lg Eggs, hard-boiled and finely chopped


Place the fish steaks in a skillet large enough to accommodate them comfortably, cover with salted water, and bring to a boil, uncovered, over medium-high 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 servings.


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