This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.
Reeling in the Years
Cured and Pecan-Smoked King Salmon with Hot Sauce
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Kokoda (Fijian Spicy Fish)
This spicy fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
Noodle Shrimp Salad with Cucumber Salsa
This quick and easy basic shrimp salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa with it.
Grilled Tuna with Red Chile, Allspice, and Orange Glaze
The ancho chile powder gives the glaze for this grilled tuna recipe its appealing brick-red color and warm—not fiery—flavor.
Grilled Swordfish with Agent Orange Sauce
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
Smoked Macaroni and Cheese with Shrimp
I planned for this smoked macaroni and cheese with shrimp dish as a barbecue side. That ended when I tasted it and knew I had t promote it to center stage.
Tantalizing Catfish (Amok)
Cambodian cooking (including catfish) is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
Escoveitch Fish Recipe
Also called escabeche, escoveitch is a tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods.
Hot Pepper Glazed Smoked Trout
This moist trout has a lovely rosemary aroma mingled with tantalizing Hot Pepper Jelly. Be sure to follow the directions closely!