Smoked Redfish Dip
 
Makes 3 cups
Ingredients
  • 1 tablespoon Cajun seasoning, plus more to taste
  • 1 large fillet of redfish, about 1 pound
  • ½ cup Greek yogurt
  • ¼ cup mayo
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • ¼ cup chopped fresh parsley
  • ¼ cup sliced green onions
  • ½ cup diced yellow onion
  • ¼ cup capers
  • Chips or crostini, to serve
Instructions
  1. Preheat the smoker to 225° to 250°.
  2. Season the redfish evenly with Cajun seasoning. Place the fillet on the smoker with the skin side down and cook until the flesh is cooked throughout and flaky, pulling away from the skin around the edges, about 1 hour. Remove the fish from the smoker and allow it to cool.
  3. Pulling the fish off the skin, crumble the fish in your hands, allowing it to flake apart but leaving decent-size chunks of fish. Make sure to feel for and pull out any bones.
  4. Add fish to a large mixing bowl and add in the yogurt, mayo, lemon juice, lime juice, parsley, green onion, yellow onion, and capers. Mix together with a spoon. Taste and add more Cajun seasoning to taste. Serve fish dip immediately with chips or crostini, or refrigerate for later.
Recipe by Louisiana Cookin' at https://louisianacookin.com/smoked-redfish-dip/