Jalapeno Fish Spread

Broil, bake, fry, grill, sauté, pan-sear, pan-fry, stir-fry, braise, barbecue, cold-smoke, hot-smoke…but what about mash-it-up-into-a-spread? When most folks think about making a fish spread, it’s all about salmon or maybe tuna. While both fish make great spreads, it’s easy to make a delicious fish spread with just about any type of fish. I like to serve the spread on homemade tortilla chips or sourdough toast. How you cook the fish really doesn’t matter. You can broil, bake, fry, grill…

Print Recipe

Jalapeno Fish Spread

Servings: 2 Cups

Ingredients

• 1 1/2 cups cooked fish fillets flaked
• 1/3 cup softened cream cheese
• 1/4 cup sour cream
• 1 Tbl lemon juice
• 1 Tbl Worcestershire sauce
• 3 green olives with pimento chopped
• 1/4 cup onion finely chopped
• 1/4 cup celery finely chopped
• 2 Tbls or more jalapeño pepper, seeded and minced
• 1 Tbl fresh cilantro leaves minced
• salt and pepper to taste

Instructions

• Combine all ingredients in a bowl and mix well. Chill for 1 – 2 hours before serving.

Notes

Leftover fish is usually thrown away – for good reason. Reheating last night’s leftover crappie just sounds crappy. Use cooked fish as you would canned tuna or salmon and you’ll find that it’s much easier to swallow.