Fresh and tasty smoked snapper dip, perfect for the season!
Fresh Smoked Snapper Dip… sounds better than Fish Dip.
Malcom Reed
Ingredients
4 fresh red snapper filets skin removed
- 1 Tablespoon olive oil
-
1 Tablespoon Malcom's King Craw Cajun Seasoning
8oz cream cheese softened
- 2oz Blue Plate Mayo
- 2oz sour cream
-
1 Tablespoon Malcom's King Craw Cajun Seasoning
-
1 teaspoon Killer Hogs Hot Sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon prepared horseradish
- salt and black pepper to taste
- fresh parsley for garnish
To Smoke The Fish:
To Make The Dip:
Directions
Prepare a pellet grill for smoking at 225°F
Coat each snapper filet with a light coating of olive oil and season with King Craw Cajun Seasoning on both sides.
Place the filets on a wire cooling rack and into the pit for 45-60 minutes or until the fish begins to flake.
Remove the filets from the smoker and allow to completely cool at room temperature.
In a large bowl add the cream cheese, Blue Plate Mayo, and sour cream. Stir to combine. Add the remaining ingredients and stir.
Flake each filet into the mixture by hand and gently fold the fish into the dip mixture. Check for seasoning - add salt and black pepper to taste.
Transfer the smoked snapper dip to a serving bowl and top with fresh chopped parsley. Serve with Saltine crackers.
