CATCH! CLEAN! COOK!
Turn hard fighting Amberjack into delicious smoked fish dip.
Though darker meats of the Gulf like Amberjack and Kingfish are not the most sought table fare, it’s hard for me to release a nice Amberjack knowing what a crowd pleaser these bruisers can be! It’s taken me a few tries to get this dip the way I like it and I hope you all enjoy it as well!
Marinate overnight:
- 1lb – Amberjack fillets
- Italian Dressing
- 1 Tbs Brown Sugar
- Dash of Old Bay
Smoke at 200° for 2 hrs on your Traeger Grill.
After removing from the smoker, using gloves, break the fish down into a bowl of flaky meat.
Add the following ingredients one at a time and blend until consistency reaches a nice heavy spread.
- 1 Tsp Minced Garlic
- 3 Stalks of Celery Chopped
- 1 Chopped Jalapeño
- 1/2 Chopped Red Onion
- 1/2 Cup of real Mayonnaise (I use Duke’s)
- 1 package of Cream Cheese
- 1 handful of Chopped Cilantro
- 1 Tsp of Saté Chili (this will give it a little heat and nice color)
Tip: Using a stand mixer will make this much easier.
Refrigerate and serve chilled with your favorite chips or crackers.
