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Results 61 - 70 of 88 for smoking fish
Preheat oven to 375°F. Lay ... Pour butter over fish. Squeeze 1/2 lemon over ... escape while baking. Bake at 375°F for 20 to 25 minutes. Enjoy!
62. VEGETABLE SOUP
Season stockfish with salt and ... tender. Soak smoked fish in hot water and clean. ... semolina, Bisquick, cassava fufu or boiled white rice.
In a search to find ... way to prepare fish I found blackened seasoning. You ... damp they will smoke long enough to give the ... remove skin, and serve.
The most convenient sort of ... a creamy smoked fish spread. Serve it in a ... fish has an exceptional salty flavor, use unsalted (sweet) butter.
65. CAJUN STYLE FISH
Mix all ingredients (except fish) together. Use enough oil ... oil which should smoke freely. Put the fish into ... Prudhomme's book for the Real McCoy.
Marinate fish fillets for 12 hours in ... smoker rack and smoke for 4 hours plus. Baking ... cuts down on smoking time and the fish stays moist. Refrigerate after cooling.
(May use with boneless chicken breasts, sword fish, tuna, etc.). Melt 1 ... heat until it's smoking. Drop in the cold ... pan and contents smoke like hell so make sure ... you're doing this outside.
68. SMOKED TROUT
Brine: 1/3 cup rock salt ... to completely cover fish. Add liquid smoked and ... wrapping for storage. Good eating. Use mainly for large fish.
Drain and flake fish. Blend everything thoroughly (but ... ball or fish shape. Roll in nut mixture. Chill. Serve as a spread with crisp crackers.
For 3 pounds catfish (20 pieces) - (can use other fish). Mix ingredients well and ... sweats. After glaze, smoke 180 to 190 degrees until done.
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