Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker
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Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking just about anything that swims, including freshwater fish, ocean fish, and shellfish, as well as fish-friendly condiments, sauces, side dishes, and desserts. He even suggests beers and wines that pair well with his dishes. In addition to recipes, you'll find step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and building a full-size backyard smokehouse. You'll even learn which species of fish are best for smoking, and you'll discover the secret of Manikowski's delicious and innovative "soft smoke" method.
charred. 9. Serve immediately with the lemon wedges. SERVES 4 Grilled Walleye with Grapes and Shaggy Mane Mushrooms I consider walleye, a member of the perch family, the king of sweetwater, as do many people in the Midwest and near the southern waters of Canada. Don’t be put off by the pitch-black color that appears when shaggy manes cook down. They add a dramatic background to the white of the walleye. Lay the fish on top of the sauce so it appears afloat in a black sea. 1½ to 2 pounds
Vast geographical ranges of species of fish, saltwater and freshwater, and local vegetables, herbs, and spices are only some of the variables involved in stewing up a swirling good pot of fish with vegetables. Southern French bouillabaisse is not bouillabaisse without the use of saffron and rascasse, a spiny rockfish that lives in the Gulf of Lion, in the Mediterranean. Craig Claiborne recommends red snapper in a Spanish bouillabaisse as the only fish, certainly not the combination of
bite-sized pieces. Set aside. 4. Heat 1 tablespoon of the oil in a 4-quart saucepan over medium-high heat. Add the onion and potato. Cook, covered, for about 10 minutes, or until the onions are soft. Add the milk, cream, butter, and Worcestershire sauce. Simmer for about 10 minutes, or until the potatoes are soft 5. Stir in the corn, salmon, tarragon, paprika, salt, and pepper and simmer for 5 minutes. 6. Transfer to bowls and serve immediately with oyster crackers. SERVES 6–8 Oyster Stew
chowda to some, fish soup to a few, a fishy brew to others. It doesn’t really matter what the heritage, as long as it tastes good. Salt cod must be refreshed in at least two changes of cold water for 12 hours or it will remain salty. Grill the vegetables and fresh fish ahead and refrigerate, to save time on the day of preparation. 4 tablespoons olive oil 2 large green Vidalia onions or substitute large scallions 2 medium sweet yellow peppers ½ cup finely chopped mixed parsley, marjoram,
Administration Office of Seafood, 200 C Street, Southwest, Washington, DC 20204.) In hot smoking, fish is cooked to an internal temperature of 180°F to prevent spoilage and bacterial growth. Cooking in a 300°F oven for about 30 minutes either before smoking or at the end will achieve that result if your smoker will not reach those temperatures or if you are unsure whether it has. Most smokers and smokehouses, however, can achieve even higher temperatures. An instant-read thermometer is an