Picadillo de Pescado a la Cubana (Cuban Fish Hash)

Serves 4,

4 skinless fish fillets (grouper, snapper, or any other fresh fish;
about 2 1/2 pounds total)
1 small onion, peeled and chopped
1 parsley sprig, chopped
1 hard-boiled egg, chopped
3 slices white bread
1 cup milk
Salt and pepper to taste
1/4 teaspoon grated nutmeg
1/4 cup vegetable oil
Juice of 2 lemons

Category: .

Product Description

Bring 3 cups water to a simmer in a saucepan, and poach the fish fillets over
medium-low heat until tender and flaky, no more than 5 to 7 minutes. Remove
from heat, and drain.
Transfer fish to a mixing bowl, and mash with a fork. Add the onion,
parsley, and chopped hard-boiled egg, and mash together to mix.
In a separate bowl, soak the bread in the milk. Add to the fish mixture.
Season with salt, pepper, and nutmeg. Mash the mixture again, and form it
into l-inch balls.
In a skillet, fry the fish balls in vegetable oil until they are golden,
approximately 5 minutes. Remove, and drain on paper towels. Serve on a
platter and top with lemon juice.