Are you looking for a great Chilled smoked fish with horseradish sauce Recipe? Look no further. All ingredients and cooking instructions to create a tasty meal are listed below. If you enjoy our Chilled smoked fish with horseradish sauce Recipe, share your comment below.
Chilled Smoked Fish with Horseradish Sauce
Whole redfish Garlic salt Lemon-pepper seasoning Juice of 3 lemons 1/2 cup butter, melted 2 tablespoons Worcestershire sauce Dash of Tabasco® sauce 1 teaspoon chopped parsley
Sprinkle fish with garlic salt and lemon-pepper seasoning. Combine next 5 ingredients to make basting sauce. Place aluminum foil over tail and head of fish and smoke on covered grill over low fire (to which wet hickory chips have been added) for about 1 hour. Baste every 15 minutes. Do not overcook. Fish should flake easily. Cool, refrigerate and serve with Horseradish Sauce. Yields about 1 serving per pound.
Horseradish Sauce 2 cups sour cream 1 tablespoon horseradish 2 teaspoons lemon juice 1/4 teaspoon lemon-pepper seasoning Salt, to taste 1 tablespoon chopped chives or 1 teaspoon dill seed or fresh dill Paprika
Mix together all ingredients and spoon into bowl. Sprinkle with paprika.
Makes 2 cups sauce.
The fish makes an excellent buffet dish. For an appetizer, serve a piece of smoked fish on a Melba round with a dab of sauce on top.