Fish Grilled & Smoked

April 15, 2004
A former restaurateur, Manikowski (Wild Fish and Game Cookbook) has traveled to Scotland, Guatemala, and points in between to pursue his passion for fishing. Here he offers a wide range of delectable, sophisticated recipes for fish and shellfish, most of which call for smoking, either in a regular grill or in a smoker, whether a quickly constructed setup by a fishing stream or in a large smokehouse. (Manikowski has designed a variety of smokers and gives instructions and plans for many types.) Most of the recipes are fairly simple-Grill-Smoked Bonito with Green Sauce, for example, or Lemon Sorbet-Glazed Mahi-Mahi-but there are more elaborate dishes, too, such as Grilled Wild Salmon with Smoked Lobster-Tarragon Beurre Blanc. The knowledgeable, detailed section on smoking is a useful reference in itself, and Manikowski also includes entertaining essays about some of his fishing expeditions and other exploits. For most collections.

Copyright 2004 Library Journal, LLC Used with permission.