Tag Archives: fish

Dehydrated Fish Snacks


Fish (We used Tilapia, frozen. Thawed)
1/2c Soy Sauce
1tsp Liquid Smoke
1T Lemon Juice (Bottled kind, 100%)
2tsp Course Black Pepper

Marinade 4-5 hours. Dehydrate in dehydrator for 6-8 hours. I had to cut  in half long way, because, the skinnier sides were done a lot sooner. Use scissors to cut to bite size for snacks. I store in fridge, just because.

I do like Smoked Fish. Smoke at 200-225 for 2 hours with chips. Add to dehydrator for 1-2 more hours for that more jerky texture for snacking.


Chipotle Fish Tacos with Special Slaw and Avocado Sauce (Chicken can be used)


Fish (Or Chicken) Marinade (1.5-2hrs):
1.5T Lime Juice
1tsp Brown Sugar
3T Chipotle Peppers in Adobo Sauce, minced
1tsp McCormick Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Sea Salt

1/2T Extra Virgin Olive Oil or Coconut Oil

Avocado Sauce (Blend):
1/3c Sour Cream
1 Avocado, diced
1tsp Lime Juice (Store 100% kind)
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/2tsp Dried Chives
1/8tsp Brown Sugar

Wasabi Slaw (TRUST ME!! USE!):
1.5c Coleslaw (Premix below, before adding)
1/3c Red Onion, thin sliced (Premix below, before adding)

3T Mayo
1T Prepared WASABI Sauce (I use Kikkoman’s)
1/8tsp Lemon Juice
1/4tsp Dill Weed
1/4tsp Paprika
1/8tsp Celery Salt

Hard/Soft Taco Shells
Canned diced Basil Oregano Garlic Tomatoes, drained

Marinade Fish/Chicken (Chicken marinades 4+ hours). Discard excess Marinade. Cook in skillet in Extra Virgin Olive Oil.
Avocado Sauce: Blend all til smooth.
Slaw: Mix below ingredients, add in Coleslaw and Onions.
Top shells with each. Lil fish goes long way! If using Soft Shells (As I did)- Roll. Heat Skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Taco. Sprinkle with Garlic Powder.
Served with Tay’s Sweet Shrimp (Or Chicken) over Rice and Vegis
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Smokedy Smoked Smoke Fish

TWO Recipes! Both offering Different Flavors, yet pretty equally Delicious! MANY ways to eat these- Ideas below!

* Smoke Recipe #1 Trailer Trash’s Catch on the Smoke
(Spicy-Mild to the tTt, tho!)

2lb Fish (We used Tilapia)
1/2c Honey
Brine (2hours):
1c Sugar
1/2c Sea Salt (Use Sea Salt)
4c Water
1T Sea Salt
1T Pepper
1.5tsp Cayenne Powder (Or Cajun, or half half)

Brine for 2 hours. Pat dry with paper towels. Extra Virgin Olive Oil foiled trays. Lay on Fish. Spread with thin layer of Honey, on top of each fish. Season well with Season Mix. DO THAT BEFORE SMOKING! Rest of Smoker/Other instructions Below!

* Smoke Recipe #2 Tay’s Catch on the Smoke

2lb Fish (We used Tilapia)

1c Soy Sauce
1T Sesame Oil
1T Wasabi Paste
1/2tsp Pepper
1/2tsp Garlic Powder
1tsp Sea Salt
1/2tsp Brown Sugar, or more (Optional- I skipped! And, used Glaze.)

Glaze (Last 30minutes):
1/2c Orange Marmalade
1/4tsp Orange Peel
1/4tsp Ginger
1tsp Lemon Juice

Marinade Fish. Pat Dry. Smoke (More instructions Below). Last 30 minutes of smoking, apply good amount of glaze to tops of fish. (Glaze Optional. Can skip and add Brown Sugar to Marinade. Candied Fish uses a good amount of Brown Sugar and Maple Syrup/Molasses. Try 1/4c each. Optional, to up Sea Salt.)

Smoker/Other Instructions:
Marinade/Brine Fish 2hrs. We used Charcoal Smoker with Hickory Chips for smoking. We did add water to the water compartment, in the smoker.
Heat smoker to 200-225. Add in chips when temp gets pretty close (I also throw a few on charcoal).
Cover Smoker’s grate shelves with Foil. Brush Extra Virgin Olive Oil onto the foil.
Once done marinading, pat dry fish with paper towels. Once smoker is heated to Temp… Place fish onto foil, rub to get the bottoms covered with Extra Virgin Olive Oil. (Recipe #1– Add Honey and Seasons before smoking)
Smoke 2 hours, til flakes. I think 2hrs at 200-225 is key. (Glaze Recipe (#2): Glob on glaze last 30 minutes of smoking)
To make a More Jerky type for GREAT Snacking… Add to a Dehydrator for a few hours, AFTER smoking!  Store in container in fridge.
If freezing: Allow to set, stored, in fridge for 3days, THEN FREEZE.

***Ideas for Smoked Fish***:
– Quick Snack Bites
– Serve over Rice and Vegis as meal.
– Serve some (A LITTLE goes a LONG way) on Soft Shell with: Miracle Whip, Cherry Tomatoes (Halved/Quartered), Shredded Moz. Cheese, Grated Parmesan Cheese (Store shelf kind)– I melt Moz. Cheese.
– On Crackers (I like Unsalted Saltines, any work)
– On toothpick- Fish Chunk, Cherry Tomato (Quartered/Halved- ROLL IN Grated Parmesan Cheese!), then THIN slice of Mozzarella Cheese.
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Lemony Dill Fish Bites (Fish Bites with Delicious Lemon Dill Sauce)


Eat alone, with tartar sauce (Below), on taco shells, or on sandwiches with lettuce/tomato!
Fish (I used Catfish)
Lemon Dill Sauce (Premake ahead):
1/2c Powdered Sugar (Confectioners sugar)
1/4tsp Garlic Powder
A little shy of 1/4c Freshly Squeezed Lemon Juice
1/4tsp Fresh Lemon Zest
2T Honey
1/2c Hot Water
1 Chicken Broth Cube (Crushed added to hot water to dissolve)
1tsp Rice Vinegar
1/8tsp Ginger Powder
1tsp Dried Dill Weed

For Frying:
1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2-3 Eggs, Beaten

Batter Mixture:
3/4c Cornstarch
1/4c Cornmeal
3/4 tsp Garlic Powder
Up to 1/4 tsp Course Black Pepper
1/8tsp Sea Salt
1/2tsp Onion Powder
1/4tsp Paprika
1tsp Dried Dill Weed

Marinade fish 30min-1hr. in splash Soy Sauce and splash of Lemon Juice.
Preheat oven 350. Toss fish with batter, until all covered. Pour beaten eggs over. Lightly toss to cover all. (When laying fish in oil, You can spoon batter mixture over top, if it didn’t stick when tossing) Brown each side in oil. Add to baking pan, LIGHTLY sprinkle a PINCH of sea salt. Pour sauce carefully over. Bake 350 for 15minutes. CAREFULLY flip and bake additional 10-15minutes. Allow to cool slightly to thicken. Give one more toss LIGHTLY, to distribute sauce. Eat alone. With your favorite tartar sauce.
Or my Quick Tartar Sauce recipe:
1/3c Mayo
3/4tsp Capers, minced
Light splash Lemon Juice
Pinch Sea Salt
Sprinkle Paprika
Sprinkle Onion Powder
Sprinkle Garlic Powder
Sprinkle Pepper
Sprinkle Dill

Can also be eaten on wraps or as fish sandwiches!

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Nemo in My Pie Hole (Fish Egg Rolls with Delicious Dill Spread) – Freezer friendly


Even if you’re not into fish, this dill spread is fantastic for Ham Roll Ups, etc.
Breaded Fish, baked
Egg Rolls (Taco shells work, too)
Fresh Tomatoes, diced
Shredded Mozzarella Cheese
Coleslaw Mix
Red Onions, chopped
Sprinkle of Grated Parmesan Cheese
Optional: Little Salsa
1T Heavy Creamer
1/8c Miracle Whip
1/2c Cream Cheese
1/8c Sour Cream
2T Dill Weed
1T Relish
.5 tsp Parsley
1/4 tsp Fresh Cracked Pepper
1 tsp Lemon Juice (From Concentrate w/ added ingred. kind)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder

Mix sauce ingredients. Bake fish accordingly. Spread some sauce onto egg roll. Add other ingredients. Wet corners and roll. Spray skillet with Butter Flavored Cooking Spray. Brown all sides. Serve with side of more Dill Spread/Sauce.