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Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smokerby John Manikowski
Synopses & Reviews
150 Succulent Ways to Cook Anything That Swims — At Home or Streamside
Want to learn the subtlest way to smoke tuna? Or the perfect way to grill bluefish? Or the tastiest marinade for your fresh catch? Master chef and fisherman John Manikowski serves up 150 freshwater and saltwater fish recipes that will make your taste buds sing.
Besides great recipes, John teaches foolproof methods for smoking fish on your backyard grill or in smokers you can build, at home or in the wild. He even shares the secret of his delicious "soft smoke" method.
The book is illustrated with John's own fish drawings and includes tales of his fishing adventures, too.
Wild cuisine for backyard and back-country gourmets:
Striped Bass with Cattail Shoots and Morels
Grilled Butterflied Trout
Grilled Smallmouth Bass Wrapped in Corn Husks
Smoked Yellow Perch in Grapefruit Marinade
Bluefish Grill Smoked over Fennel
Grilled Lobster with Tomato Tarragon Chive Butter
Saffron Fish Stew with Aioli
Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking just about anything that swims, including freshwater fish, ocean fish, and shellfish, as well as fish-friendly condiments, sauces, side dishes, and desserts. He even suggests beers and wines that pair well with his dishes. In addition to recipes, you'll find step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and building a full-size backyard smokehouse. You'll even learn which species of fish are best for smoking, and you'll discover the secret of Manikowski's delicious and innovative "soft smoke" method.
Master fisherman and chef John Manikowski teaches seafood lovers 150 succulent ways to cook just about anything that swims. In addition to providing delicious recipes, Manikowski also provides step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and even building a full-size backyard smokehouse. Manikowski even lists which species of fish are best for smoking.
Manikowski is always inventing new and flavorful ways to prepare fish. This cookbook includes his innovative "soft smoke" method, suitable for any outdoor grill, which uses dried corn to give the fish a sweet flavor. Seafood lovers will also savor the wild cuisine recipes Manikowski developed in the woods: Striped Bass with Cattail Shoots and Morels, Grilled Butterflied Trout, and Grilled Small-mouth Bass Wrapped in Corn Husks. Manikowski supplies recipes for fish-friendly condiments, sauces, salsas, side dishes, and desserts--he even suggests wines and beers that pair well with his dishes.
About the Author
John Manikowski is a master fisherman, chef, wildlife artist (he supplied the illustrations for Fish Grilled and Smoked), former partner in a fish-and-game restaurant, and author of Wild Fish and Game Cookbook. He lives in Mill River, Massachusetts.
Table of Contents
Part One: On the Grill
1 Grills and Grilling
3 Freshwater Fish
4 Saltwater Fish
6 Stews and Chowders
7 Fish Wellingtons
8 Fish Salads
Part Two: In the Smoker
10 Lake- or Streamside Smoker
11 The Manikowski Smoker
12 The Rose Smokehouse
Part Three: Accompaniments
Condiments and Sauces
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