Salted Butterfish Salad (Ensalada de Bacalao Negro)

Laura B. Martin-Robley

• 2 lbs. salted butterfish
• 1 med. round onion, sliced
• 2 med. ripe tomatoes, cut into wedges
• ½ c. salad oil
• 1 T. red wine vinegar
• ½ tsp. ground black pepper

Place butterfish in a saucepot, cover with water, bring to a slow simmer and cook for 5 minutes. Drain water and repeat two more times. When done and fish isn’t too salty, remove skin and bones. Flake fish and place in a bowl. Add the onion, tomatoes, oil, vinegar and black pepper. Toss gently. Serve with surullos, boiled taro or boiled breadfruit.