i love spices, and food that taste great I do alot of trout / redfishing inshore with my kayak, and i would love to know of any home made fish dip recipes? anyone have any suggestions?
smoke and cream cheese are the two things that must accompany my fish in a dip.
read through these:
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=114945
http://charlestonfishin.com/forum/topic.asp?TOPIC_ID=113070
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=116316
I usually save the dip recipes for the fish that most consider poor table fare, or if a fish has been in my freezer a little too long to be good if cooked in a “normal” manner.
Barbawang nailed it, though – smoke flavoring (if you don’t actually smoke the fish) and cream cheese are my two main flavors, then I just get creative with whatever else I’ve got.
smoked king is the best if you can get your hands on some. Need to actually smoke it though not the fake flavoring
Pat Condon
“Carla Dee”
x2 on actually smoking the fish, makes all the difference in the world
smoked king and mullet are both REAL good
“mr keys”
Any fish goes great with this spicy mayo-based sauce (just dip the fish in it like nuggets, or spread it on a sandwich).
2 cups mayo
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
If you want to make this same sauce, but in the Japanese steakhouse “yum yum”/shrimp sauce, follow the same basic recipe but also add:
2 tablespoons soy sauce
2 tablespoons water or milk
4 tablespoons sugar (mix these three together, microwave it to melt the sugar).
Just whip it all together with a whisk or mixer.
… The Cross of Christ is the anvil upon which the hammer of evil wore itself out.
Most fish work well with this recipe, but smoked king is the best. Just add the smoked king and skip the steps on cooking and adding liquid smoke.
Ingredients:
About 3 pounds Yellow fin Fillets.
3 Bricks Philadelphia Cream Cheese
2 Bunches Green Onions
1-Cup Duke?s mayonnaise
2 Large jars of diced Pimentos (6 oz. I think)
? cup sweet relish
1 cup diced jalapenos
? cup dill relish
Garlic Salt
Cayenne Pepper
Lemon Pepper
Mesquite Liquid Smoke
Olive Oil
Directions:
You want to start with a non-stick skillet. Using a small plate, roll the fillets in olive oil coating both sides good. Pre-heat the skillet. You want it almost hot enough to start smoking. Throw in the tuna. Season it pretty heavy with garlic salt and lemon pepper at this time. Cook it all the way through. (Medium well??) Take the tuna up and put it in a big mixing bowl. While you waiting for it to cool, in a separate bowl, pour the relishes and pimentos together. I usually season this with all the seasoning and mix it. Don?t drain anything, just pour it in. Season this mixture to taste with the garlic salt, a little regular salt, cayenne pepper, and a little regular lemon pepper. Dice the green part of the onions up and add them to this. Mix it together and let stand. Add a few drops of the liquid smoke to the mixture if you want to give it a little smokey flavor. Go back to the tuna. I always just tear it up as fine as I can with my hands. Seems to take out any lumps. Do this as soon as it cools enough to handle. In the same bowl, add the cream cheese to it. Use a big spoon and mix it till the cheese is blended evenly. Now, pour in all the other stuff and mix well. Add the mayonnaise at this time. I usually use about a cup. Mix it all together. Put it in a serving bowl, cover and refrigerate. You may have to add a little more mayonnaise if it feels kind of dry. That will be the cheese firming up again.
Striker… sounds great, but a cup of jalapeno??
quote:
Originally posted by bgfStriker… sounds great, but a cup of jalapeno??
I was thinking the same thing, that can’t be right. Should be at least two cups, maybe three.
… The Cross of Christ is the anvil upon which the hammer of evil wore itself out.
I have made the above recipe with smoked king and it is quite tasty. You could add more than a cup of peppers if you wanted it hotter but as it is everything is very well balanced in flavor. By far one of the best fish dips I have had/made.
You can adjust quaninties according to the amount of fish or taste. The above was based on three pounds of fish. Thats a lot of dip. If you try it with smoked king you will be amazed. It is a great recipe. I can’t take credit for it, but I use it a lot especiaaly in the fall for football game gatherings.
Look up the recipe for buffalo chicken dip and instead of using chicken use redfish. I usually pan sear mine and than add it to the cream cheese, hot sauce, ranch etc. Taste AMAZING and its fairly easy to make.