Smoked Redfish Dip

Blog // Culinary Event // The Experience // January 31, 2014


Redfish fillets

1/4 onion

pickled jalapeño peppers

1/2 stack celery

1 tomato

Tony Chachere’s seasoning

Lemon pepper seasoning

1/2 cup  mayonnaise

Season fillets with Tony’s and Lemon Pepper seasonings. 
Smoke for 4 hours at 250 degrees.
 Remove fillets and crumble into small pieces.
 Chop fine, onions, celery, tomato and jalapeños  to taste. Mix two cups redfish with chopped seasonings.

Add mayo and stir.
 The remainder of redfish can be vacuumed packed and frozen for a later date.

Serve with crackers.

You will notice more full-flavor and spiciness when refrigerated for 12-24 hours after freshly made. BUT, waiting is difficult!

© Cajun Fishing Adventures

John Dossey   6:45 pm   Reply

I thought the recipe for onion casserole would be posted by yesterday. I didn’t see it. Also I would like to have the recipe for the shrimp pasta we had Tuesday night. It was quite good and I would like to try to prepare it. thanks,

John Dossey

    Ray Stansberry   6:45 pm   Reply

    John, the Onion Casserole recipe will be posted sometime today. It was on the menu last night. I’ll email you the links for both.

Darryl Baethge   6:45 pm   Reply

I made this redfish dip. It is crazy good. Thanks for sharing.

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