Fisherman’s spoon

by Linda Gabris | January 29, 2014

fisherman's spoon recipe.

This chunky dunk is a cross between Italian antipasto and Mexican salsa, and it’s a thrifty way to use up a bit of leftover cooked fish. But, it’s also good enough to poach a couple of pieces of fish especially for that purpose. Bass, whitefish, and walleye are my picks for this dish, but red-fleshed fish can also be used.

Measurements are approximate, so no need to hunt down a measuring cup.

Put the following ingredients into a bowl:

  • 1 to 2 cups cooked fish, broken into chunks
  • diced celery
  • chopped onion
  • chopped sweet peppers
  • minced jalapeno pepper (optional)
  • black olives and stuffed green olives, sliced
  • couple of cloves of minced garlic
  • 3 chopped tomatoes
  • squirt of lemon or lime juice
  • couple of tablespoons virgin olive oil
  • salt, pepper, ground cumin, and coriander to taste

Mix the ingredients well. Taste and adjust seasoning. Cover and refrigerate for a couple of hours before serving. Serve with crusty bread or corn chips.