ESCONDIDO CODFISH SALAD

Escondido Codfish Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 1h30m

Yield Four servings

Number Of Ingredients 17

Ingredients

1 pound dried salted codfish or a 1-pound fillet fresh codfish, 1-inch thick
1/2 cup lime juice
1/2 cup lemon juice
1 tablespoon grated lime rind
1 small jalapeno chili, seeded, deveined and minced
1/2 teaspoon sugar
1/2 teaspoon salt, plus more to taste
1/4 cup olive oil
2 tablespoons rice-wine vinegar
2 carrots, peeled and grated
1/2 pound jicama, peeled and grated
1 cup minced coriander leaves
1/2 cup minced mint leaves
1/2 cup minced basil leaves
2 scallions, rinsed and minced
1 red bell pepper, seeded, deveined and diced
1 teaspoon freshly ground pepper, plus more to taste

Steps:

If using dried codfish, cover the codfish with boiling water. Set aside to cool. Drain. Bone, skin and shred the fish. Add boiling water to cover. Set aside to cool. Drain. Pat dry.
If using fresh codfish, place the fish on a rack and steam over 1 inch of water until cooked through, about 5 to 7 minutes. Refrigerate until chilled. Skin and shred the fish.
Combine the lime and lemon juices, lime rind, jalapeno, sugar and salt in a glass or ceramic bowl. Whisk in the olive oil. Add the cod and refrigerate for 1 hour. Add the remaining ingredients. Toss to combine. Season to taste with additional salt and pepper and serve.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 385 milligrams, Sugar 6 grams