Pick Up Saltfish

Ingredients:
1 medium onion, minced
1 12-ounce piece dried
-salt cod (with skin and bones)
3 tablespoons fresh lime juice
1 avocado, peeled, pitted,
1 medium green bell pepper, minced
1 hard-boiled egg, peeled, chopped
1 tablespoon finely grated lime peel
2 medium tomatoes, seeded, finely chopped
1/2 teaspoon minced seeded Scotch bonnet
-chile or habanero chile

Preparation:
Rinse the salt cod with cold water. Put the fish in a large bowl, cover with cold water.  Cover the bowl and refrigerate for at least 24 hours, changing the water once. Drain.

Add the fish in a large skillet, cover with cold water, bring it to a boil. Reduce heat
and simmer until the fish flakes easily for at least 50 minutes.

Drain and cool slightly. Using your fingers, shred the fish, throwing away skin and bones.  Measure 1 1/2 cups of shredded fish then put it in a medium size bowl, reserve any of the remaining fish for another use.

Add onion, bell pepper, tomatoes, lime juice, lime peel along with the chile to fish, stir to blend.  Season with salt & pepper. (Can be made 4 hours ahead. Cover and chill.)

Mound the salad right into the center of the platter. Sprinkle with chopped egg. Surround with avocado slices and serve.