Smoked Fish Dip is a staple in my Treasure Coast kitchen. A Floridian favorite appetizer or snack, nearly always available in seafood restaurants with paper menus and Formica countertops. The perfect dip can be elusive for purchase, so I decided to figure out how to make my own. My husband is a Barbeque artist and smoked the Mahi over oak for about a half hour. I like the dip with Townhouse Pita Crackers with Sea Salt – my husband prefers his on Triscuits.
This is a spicy dip and the amounts of seasonings in the recipe are a starting point. I usually add more and let the flavors blend for at least 8 hours in the fridge. Check for seasonings before adding salt, the Old Bay and jalapenos contain salt and the dip may be just fine without additional salt.
Treasure Coast Style Smoked Fish Dip
4 ounces smoked Mahi Mahi
2 1/2 Tablespoons mayonnaise
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon smoked paprika (I use Badia)
dash garlic powder
dash celery seed
juice of 1/2 large lemon
1 teaspoon apple cider vinegar
2 heaping teaspoons chopped jalapenos (I use Mt Olive)
Using a food processor (a mini processor works well here), add Mahi to the bowl and pulse until it breaks into even small pieces. Add Old Bay, smoked paprika, garlic powder, and celery seed on top of fish. Pulse to combine. Add mayonnaise, lemon juice and apple cider vinegar, pulse to coat the fish. Add the chopped jalapenos and pulse to combine. The dip should be pink, if needed add more smoked paprika.
This is important – I am channeling my mother in her best Southern accent. Put dip in a resealable container. Leave it sit in the refrigerator for 8 hours, then enjoy. Note the heat of jarred jalapenos varies tremendously as do personal tastes – I started with 1 teaspoon and kept adding until I hit my perfect heat level.