Smoked Redfish Dip

Bring this spicy fish dip to your next summer potluck

Smoked fish dip is something you can find throughout many restaurants that serve seafood all along the coast of Florida. It seems as though the most common fish used for this is tuna, but I happen to believe that with the abundance of redfish along the Gulf Coast, and its ability to handle the smoking process, it is a better choice for this recipe.

I prefer to smoke my fish with the classic “scales on” technique that many anglers are familiar with. That being said, any hearty fish such as black drum or even red snapper can be used.

I like to prepare this recipe a day in advance so that all of the flavors can come together once you refrigerate the dip. If you find the dip too dense, just add a small amount of mayonnaise to loosen the texture. Conversely, if you want it denser, add less mayonnaise.

INGREDIENTS:

• 16 ounces smoked redfish (approximately 4 medium fillets)
• 1 cup mayonnaise
• 8 ounces softened cream cheese
• 2 tbsp. Dijon mustard
• 1 tbsp. lemon juice
• 3 tbsp. red onion (coarsely chopped)
• 1 medium jalapeno pepper (coarsely chopped)
• 1 tsp. smoked paprika
• 1 tbsp. hot sauce
• 1 tbsp. Old Bay seasoning
• 1 tbsp. salt
• 1 tbsp. black pepper
• 1 tbsp. onion powder
• 1 tbsp. garlic powder

SPECIAL EQUIPMENT:

Food Processor

PREPARATION: Makes roughly 4 pints

1. Using your favorite smoking process, smoke your fish until cooked through. I suggest using apple or pecan wood.
2. Using a fork, shred your fish and place into a bowl.
3. Pulse onion and jalapeno pepper in food processor until finely chopped.
4. Then add fish and pulse until chopped.
5. Add the rest of the ingredients and process until well incorporated.
6. Garnish with smoked paprika and/or chopped jalapeno and serve with your favorite cracker.