4 ounces smoked grouper 3 tablespoons mayonnaise 3 tablespoons sour cream 1 tablespoon cream cheese 1 lemon, juiced 1 teaspoon lemon zest 1 teaspoon chopped cilantro 3 dashes hot sauce, preferably Crystal 3 dashes Worcestershire sauce kosher salt and freshly ground black pepper, to taste crackers, fresh or pickled vegetables and sliced Chile peppers, to serve Serve with crackers, fresh or pickled vegetables and sliced Chile peppers, if desired.
I made my first batch using the wrong fish, (fresh catfish), and it was still delicious! I serve this with sliced jalapeños, crackers, lemon wedges, and celery.
I was apprehensive that the taste would be bland, because the recipe lacks some “usual gang of suspects” in a dip, such as cream cheese, garlic, onions, etc. This dip will now be my standard dish to take to dinners and events.
04/20/2011 I live on Florida's West Coast and here, we call it fish “spread”. This recipe can be modified if fish isn't smoked and be good as the restaurants.
I used tilapia, just a plain white fish (because that's what I had in the refrigerator). I cooked the fish in a pan with just a tiny bit of butter on high heat so it got crusty on the outside... just a few minutes on each side if the fish is thin.
I sliced into tiny pieces, but in a bowl with all the ingredients in the recipe EXCEPT, I was liberal with the Old Bay and the cracked pepper. A little of garlic powder thrown in, too.
I wasn't going to let 9 worth of smoked whitefish go to waste, so I added a couple more dashes of for. Sauce 10 dashes of Tabasco an extra pinch of Old Bay and 1T each of mayo and sour cream.
My family seemed to like it (no requests for the recipe) but I was disappointed. 10/05/2010 I'm a native Floridian and my husband and I LOVE smoked fish dip.
A friend gave my husband a bunch of smoked mullet and this is what we did with it. This recipe is very close to what is served in the local restaurants.
I added an extra tablespoon of mayo and sour cream and omitted the liquid smoke. Served with crackers lemon wedges and hot sauce.
06/30/2009 Added a TBSP of Light cream cheese and it was PERFECT!!!! 07/26/2011 Being from the west coast of Fla and know about good smoked fish dip this is as close as it gets to perfect...also don't use catfish I'm still laughing at that thanks for making my day.
Combine the cream cheese, jalapeño, celery, onion, Worcestershire and hot sauce in a food processor and mix until smooth. Break up the fish into the processor and process again until just mixed but not mushy.
Instructions Checklist Step 1 Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl. Step 2 Pulse smoked fish in a food processor until finely chopped, about 10 times.
Several of my neighbors have asked me for my smoked fish dip recipe, so I thought I would also share it with my friends on the SMF. Let me start out by saying that the smoking part of this process works well with almost any type fish to be served just as a smoked fish entrée.
For the purpose of this recipe, I'm smoking King Mackerel for the Dip. For the brine, you'll need:King fish fillets 1/2 CP brown sugar 1/4 CP salt (I use kosher) 1/2 tsp garlic powder (optional) 1/2 tsp.
Soak fish in mixture for four hours, turning every half-hour or so. For the dip, serve with crackers (I like Ritz), small breads and tortilla chips.
1 CP smoked king fish or smoked what-have-you crumbled up 3/4 CP mayonnaise (or use equal portions of sour cream and yogurt) 2 tbsp finely minced celery 2 tbsp pickle relish (I use sweet) 1/2 small sweet onion grated directly into batch Squeeze of lemon juice Dash of garlic powder Salt and pepper to taste If I recall correctly, I got my recipe from the Florida Sportsman Magazine many years ago.
You can make it your own by perhaps adding some Worcestershire sauce or some tobacco. And again, don't hesitate to use the basic brine and smoking recipe on any type fish.
And these days, it’s a phenomenally convenient grab-and-go item you can gussy up for date night or family dinner with ease. “It’s delicious, and the portion is huge!” Indeed, contents shifted in the container on the way home, necessitating a re-plating that helped show it off, but it was generous, to say the least.
A new addition to this Baldwin Park haunt’s all-new, seafood-forward menu, the Osprey’s smoked salmon dip is this roster’s most elegant entry, deserving of sleek plating over a paper-lined plastic basket. Punctuated by the pearly pop of roe and pickled mustard seeds and served with plank-like house-made chips, it’s definitely one to try.
Two options at Winter Park Fish Company: the milder AHI or smokier, “fishier” salmon. You can double- dip, literally, at longtime local favorite Winter Park Fish Co., which was genuinely hopping when I popped in to pick up my order.
Worthy of note: Multiple Let’s Eat Orlando members touted the joys of Smiling’ Bob’s fish dips, which you can order online or track down using the store locator at smilinbobs.com. Hit up Ted Peters Famous Smoked Fish (tedpetersfish.com), which has been selling successfully in St. Pete for 65 years.
One member suggested Ocean’s Seafood (facebook.com/pages/Oceans-Seafood/111727772195975) in New Smyrna Beach, noting that they do a “good dip at reasonable prices, fish, blue crab, shrimp, salmon, etc.” This is the recipe my whole family loves, I've tried a few others and this was the clear winner, I've made it with Grouper, Amber jack, Cobra, Mangrove Snapper, Trout and King fish.
All were good, amber jack was the best, I thought the grouper was too delicate rest of the family liked it though. Moe's treasure from the Gold Coast fish dip recipe.
Ingredients: 10 pounds of fish 48 oz Helm ans Mayo 10 oz jar of sweet relish 2 bunches of Celery 1 large red Onion Old Bay seasoning Yellow Mustard 2 5 pound bags of Hickory chunks. Presoak in water Hickory chunks at least 3 hours preferably overnight.
Remove fish after 3 hours (this time may very depend on temp of smoker) and place into refrigerator to firm up. Line a colander and strainer with paper towels, then push as much water out of the celery and onion as possible.
Keep onion, celery and relish covered over and under in paper towels until they are ready to be used. Once the smoked fish has firmed up in the refrigerator, (this may take up to several hours), cut 20% into 1/4 inch chunks and food process the balance.
The hardest part of the process will be to stand there and cut the fish into 1/4 inch squares. Put 1/2 the food processed fish into a large mixing bowl.
Instructions Checklist Step 1 Make the brine: Combine water, sugar, and 1/2 cup salt. Set a drip pan under the grill grate in the indirect heat zone.
Step 3 Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
For the trout fillets: Smoke fishes until cooked through but not dry, 12 to 15 minutes. Drain remaining 1/2 cup wood; add to coals.