Smoked Fish Dip

4.86 from 14 votes

A creamy smoked kingfish dip with bright lemon, fresh cilantro and a slow jalapeño tingle that keeps you reaching for another cracker.

Course Appetizer

Cuisine American

Keyword fish dip, smoked fish

Prep Time 30

Cook Time 2 30

Total Time 4

Servings

Calories 132.13kcal

In a dish large enough to hold the fish fillets, add 1½ ounces pickling spice and 4 cups cold water. Add 1½ pounds kingfish fillet and ensure that the water covers the fillets. Set aside for 1½ hours.
Prepare the grill or smoker for indirect cooking (one side of the grill has heat, and the other side doesn't).
Add the dry wood chips to the smoker box. Set the wood chips over the grill's heat source and heat until they reach about 250-275 degrees and begin to smoke.
Add the fish fillets, skin side down, to the opposite side of the grill that doesn't have the heat on. Smoke the fish for 2-2½ hours until the skin turns amber and the flesh is cooked. Transfer the fish to a baking sheet and let it cool to room temperature.

Remove the skin from 1 pound smoked fish and discard. Add chunks of the fish to a food processor and pulse 1-2 times.
Add 1 cup mayonnaise ⅓ cup cilantro, juice of 1 lemon, 2 jalapeños, roughly chopped, ½ teaspoon salt and ½ teaspoon white pepper Pulse several more times until the ingredients are combined and the dip is the consistency you like. (Can be smooth or chunky).
Transfer the dip to an airtight food storage container and refrigerate overnight for the flavors to marry.

This recipe makes about 1 pound of smoked fish dip.

Feel free to add a few dashes of your favorite hot sauce to the dip itself or to top off every luscious bite!