Smoked Mahi Mahi Dip Recipes

SMOKED MAHI MAHI

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 MULLET DIP

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

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.