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This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.
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Why pay extra for smoked fish when you can make it?
cooking.nytimes.com
This recipe is by Trish Hall and takes 12 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: smoked fish
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet for an episode of his web series. Instead of smoked mullet, the smoked trout here is easier to find and equally delicious.
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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Love smoked foods? Love asparagus? This mild but flavorful asparagus and garlic dish made originally in an iron skillet on the top of the smoker is the perfect side to any smoked meat. If you like asparagus, you will love this! So far, everyone has enjoyed it. I hope you do, too.
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Smoked turkey legs, onions, and carrots are simmered for a long time in water for a broth that makes a great foundation for soups or other recipes that call for stock. You can save and use the turkey meat if you like.
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An easy recipe for British fish pie, made with hot-smoked salmon and fresh white fish, under a crust of mashed potatoes.
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This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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