Smoked Mahi Mahi Dip Recipes

Steps:

• 1. In a food processor pulse a small red onion
• 2. Add the smoked fish and pulse 4 times.
• 3. In a bowl with an electric mixer, whip the cream cheese til smooth. Add the onion, fish, lemon juice, horseradish, hot sauce salt and pepper, and 1/2 teaspoon dill weed. Mix well.
• 4. At this point you either have a wonderful sandwich filling, or put some on a cracker and garnish with onion rings, capers and a sprinkle of dill weed.

Steps:

• Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Steps:

• 1. Prepare a brine of 2 1/2 tablespoons salt to 1 cup of water. You need 1 quart of brine for every pound of fish.
• 2. Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
• 3. Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
• 4. Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
• 5. If fish has skin, place skin side down.
• 6. Start smoker at 150°. After the first 2 hours increase heat to 200° You will want to cook 3 hrs 30 minutes per pound
• 7. Internal temp should be at least 165° when done, I just tested to see if it was flakey.

Steps:

• Combine the cream cheese, jalapeno, 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. Thin the mixture with sour cream to a spreading consistency.
• Chill for 1 hour before serving. Serve with crackers or fresh raw vegetables.