CATCH! CLEAN! COOK!
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!
- 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.