Best Smoked Mahi Mahi Dip Recipes

SMOKED MULLET DIP

Smoked Mullet Dip image

Number Of Ingredients 9

Ingredients

I pound smoked mullet (either smoke or purchase at a seafood market, call ahead first, not every market has smoked mullet)
1/2 cup mayonnaise
1 medium stalk of celery, diced finely
4 scallions finely chopped, cut off the green end, use the white, root end.
1 Tablespoon capers
¼ cup roughly chopped Italian parsley
1 Tablespoon lemon juice
¼ teaspoon Old Bay seasoning (optional, to taste)
I package of Saltine Crackers

Steps:

1. Carefully de-bone the mullet and toss the skeleton or bones, (or also use for soup base). Pull off the mullet meat in small pieces, shredding the mullet. 2. Place the mullet meat in a medium-sized bowl, add all ingredients-scallions, celery, capers, lemon juice, parsley, and also Old Bay seasoning. Add the mayonnaise last to determine the right consistency. Let stand for two hours at a minimum before serving. 3. Brine the mullet and smoke with seasoning, but if the dip needs more flavor add: ¼ teaspoon salt and ¼ teaspoon pepper.

SMOKED MAHI MAHI DIP

Smoked Mahi Mahi Dip image

I used mahi mahi because that was what I had on hand, but feel free to use any kind of smoked fish you have. The ingredients as well, use more or less as suits your tastes. Our fish was brined first and smoked with apple wood. Look under my smoked mahi mahi recipe for directions on that.

Provided by Jane Whittaker

Categories Seafood Appetizers

Time 10m

Number Of Ingredients 10

Ingredients

8 oz cream cheese, plain or onion and chive spread
2 small red onions, one for dip, one for garnish
6 oz smoked fish
1 Tbsp lemon juice
2 tsp horseradish, use more if you like
6 shakes hot pepper sauce, more if you like
1/2 tsp each salt and pepper, or to taste
1 1/2 tsp dill weed divided
small shallot rings or red onion rings to garnish
capers to garnish each appetizer

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.

SMOKED FISH DIP

Smoked Fish Dip image

This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.

Provided by KPERKINS100

Categories Appetizers and Snacks Seafood

Time 15m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay (tm) Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring
cracked black pepper to taste

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.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g

SMOKED MAHI MAHI

Smoked mahi mahi image

I would recommend using a cheaper fish until you get the hang of this. I got my directions on the internet, and this smoking thing is brand new for me. What resulted is a beautifuly done fisn, smokey and reminded me of a very mild kipper, not as strong. I would recommend this as an appetizer course, and think mixed with cream...

Provided by Jane Whittaker

Categories Fish

Time 7h10m

Number Of Ingredients 7

Ingredients

2 lb fish, we used mahi mahi, but any firm fish would be good.
2 qt water
10 Tbsp salt, i used slightly less than directions
1/4 c lemon juice
4 squirts hot sauce
1 tsp ground black pepper
2 tsp dill weed

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.

SMOKED FISH DIP

Smoked Fish Dip image

Provided by Food Network

Categories appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1/4 cup softened cream cheese
2 tablespoons finely chopped jalapeno pepper
1 tablespoon finely chopped celery
1 tablespoon finely chopped onion
4 shakes Worcestershire sauce
3 shakes hot sauce, such as Tabasco
4 ounces smoked fish
About 3 tablespoons sour cream
Crackers or raw vegetables, for serving

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.