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Name: Picadillo De Pescado a la Cubana (Cuban Smapper Fish)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Pure Spanish olive oil; 4 Snapper fillets grouper, halibut; 1/4 ts Ground nutmeg; 1 Place the fish steaks in a; 6 sl White bread, crusts; 2 tb fresh parsley Finely chopped; Salt; Juice of 1 lime; 1/2 c milk; 1 md Onion finely chopped; 3 lg Eggs hard-boiled

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INGREDIENTS

1/2 c Pure Spanish olive oil
4 Snapper fillets ; grouper, halibut
1/4 ts Ground nutmeg
1 Place the fish steaks in a
6 sl White bread, crusts
2 tb fresh parsley ; Finely chopped
Salt
Juice of 1 lime
1/2 c milk
1 md Onion ; finely chopped
3 lg Eggs ; hard-boiled

INSTRUCTIONS

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 servingsSubj: Zarzuelo de Mariscos PICADILLO DE PESCADO A LA CUBANA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Picadillo De Pescado a la Cubana (Cuban Smapper Fish)

1/2 c Pure Spanish olive oil
4 Snapper fillets grouper, halibut
1/4 ts Ground nutmeg
1 Place the fish steaks in a
6 sl White bread, crusts
2 tb fresh parsley Finely chopped
 Salt
 Juice of 1 lime
1/2 c milk
1 md Onion finely chopped
3 lg Eggs hard-boiled

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 servingsSubj:  Zarzuelo de Mariscos PICADILLO DE PESCADO A LA CUBANA    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (523g)
Recipe Makes: 4

Calories: 856
Calories from Fat: 452 (53%)

Amt Per Serving		% DV

	Total Fat 50.2g	67 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 27.7g
	Polyunsanturated Fat 7g
Cholesterol 874.4mg		269 %
Sodium 694.2mg		24 %
Potassium 1279.3mg		34 %
Total Carbohydrate 26.8g		8 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 25.2g
Protein 72.2g		103 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 856

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