Redfish Dip

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Redfish Dip

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REDFISH DIP

Executive Chef/Owner Mike Dilonno

Ingredients: 

• 2 cups heavy cream 
• 1 cup softened cream cheese 
• 1 cup blue plate mayonnaise 
• 8oz redfish filet or scrap 
• 1/2 cup creole spice 

Method: 

1. In a sauce pot, bring heavy cream to a simmer and reduce its volume by half. Remove from heat and cool completely. 
2. Season red fish liberally with creole spice and place it in a smoker preheated to 265 degrees for 45 minutes. Remove the fish from the smoker and cool completely. 
3. In the bowl of a food processor, combine cream cheese, reduced cream, mayonnaise, and creole spice. Blend until smooth. 
4. Break up the smoked fish into small pieces, add it to the mixture in the food processor, and pulse blend 5 or 6 times until the fish is fully combined with the dip base. 
5. serve with your favorite chips