Smoked Lisa (mullet) Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Smoked lisa or other smoked |
| fish | ||
| 1 | c | Sour creme |
| 2 | t | Lemon juice |
| 2 | t | Chopped chives |
| 1 | ds | Ground cloves |
| 1 | t | Instant minced onions |
| 1/2 | t | Salt |
| 1/4 | t | Dried rosemary, optional |
| 6 | Peppercorns crushed | |
| Chopped parsley |
INSTRUCTIONS
To Florida Crackers, mullet is an old standby. Some commercial fishermen, in an attempt to give this common little fish a more exotic status, have marketed it under it's Spanish name of "Lisa." mullet or Lisa, it's plentiful and mighty good eating Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake. Combine all ingredients except parsley. Chill at least one hour to blend flavors. Sprinkle dip with parsley. Serve with chips or crackers. Makes 1-3/4 cups. Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Dec 04, 1998, converted by MM_Buster v2.0l.
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“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”
Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 35.7mg
Sodium: 1486.4mg
Potassium: 250.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 20.4g