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