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Smoke and Fire Over Rice

Eat Wisconsin Fish / Smoke and Fire Over Rice

Repurpose your leftovers in less than 30 minutes! All measures are subject to your taste and what you have on hand.

Serves 4


  • 3/4 lb smoked fish (smoked lake whitefish is a favorite)
  • 1 can of chipotle peppers in adobo; 4 peppers, 2 tablespoons of sauce
  • 2/3 of a jalapeño pepper
  • dash of liquid smoke
  • 2 Tbsp olive oil
  • 2-2 cups raw vegetables (onions, garlic, greens, carrots, corn, red cabbage, etc. Make it colorful!)
  • 1/2 cup cherry tomatos
  • 2 Tbsp smoked gouda cheese
  • 1/2 cup plain yogurt or sour cream (On hand as a fire extinguisher)
  • 1 – 2 cups cooked rice (wild rice, brown rice, white rice, other)
  • sprigs of tarragon


Cook the rice.

Put the oil in frying pan and heat over a medium-high burner. Cut those vegetables that need cutting (onions, carrots, cabbage) into bite-sized pieces. Add the vegetables, starting with the slower to cook ones (like carrots and, if you are using them, potatoes. These might need a 5 minute head start before adding the other vegetables). Use a metal turner to rotate the vegetables. Add the jalapeño pepper, chipotle peppers and sauce. Add a dash of liquid smoke and salt (remember, smoked fish is often brined so you might want to go light on the added salt). Flake the fish off of the bone and add to the frying pan. Use a metal turner to rotate the food.

Portion the rice into bowls and then layer with the smoke and fire medley. Top with slices of smoked gouda cheese and 1/2 a cherry tomato. A sprig of tarragon makes a dramatic finishing touch.

Mix a spoonful or two of yogurt or sour cream to the bowl if you want to cool the fire.