BACALAO-STYLE SALTED POLLOCK SALAD

Ingredients

• 1 ½ lb. Panamei® Salted Pollock, desalted and shredded

• ½ white onion, chopped

• ½ red onion, chopped

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• ½ avocado, cubed

• 1 garlic clove, chopped

Directions

• 1 tomato, chopped

• ½ cup green or black olives, sliced

• 2 Tbsp olive oil

• Salt & pepper, if necessary

• ¼ cup fresh cilantro, chopped

• 2 hard-boiled eggs, cut in 4, to garnish

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Desalt the Pollock fillets by submerging them in a bowl with clean water. Let them soak for several hours, changing the water 2 to 3 times during the process.

Bring water to a boil in a medium pan and cook the pollock fillets for about 10 minutes to complete the desalting process.

Drain the water from the fillets and allow them to cool down. Shred them and transfer them to a large bowl, reserve.

Sauté garlic, onions, and peppers in a pan for 2-3 minutes.

Add the cooked veggies to the bowl and combine them with the shredded pollock. Add the avocado, olives, and tomato. Drizzle with olive oil and add a pinch of salt and pepper (if necessary). Mix it all up and serve garnished with eggs and fresh cilantro.