What’s Cooking in Gail’s Kitchen? Food With Soul: Smoked Mahi Fish Dip! If you haven’t had the opportunity to taste Florida’s smoked fish dip, you must add it to your list of interesting foods. It has a creamy texture accented by a rich smoky flavor. Did you just wrinkle your nose at the word “Fish”? Hold on a sec, because we’re not talking about pungent canned tuna here. The fish that is used has white flesh, is pretty mild and actually sweet tasting, so it balances beautifully with a citrusy kick that will entice you to another mouthful. Try it in a restaurant or seafood diner first. Then come back for this recipe and make it yourself. Without reservations.
SMOKED MAHI FISH DIP
2 8-ounce smoked fillets of mahi-mahi, skin removed
1/2 cup cream cheese, room temperature
1/4 cup mayonnaise
1 tablespoon olive oil
1/4 cup lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup scallions, thinly sliced
1/4 cup fresh dill, chopped
1 tablespoon capers, finely chopped
Flake smoked mahi-mahi fish into 1/2” chunks in a bowl. Set aside. In a larger bowl, combine cream cheese, mayonnaise, olive oil, lemon juice, cayenne pepper, garlic powder, onion powder, kosher salt, and white pepper. Mix until smooth. Add sliced scallions, chopped dill, and capers. Gently stir. Fold in smoked mahi-mahi until incorporated. Do not over mix. Small chunks will keep the dip from turn mushy. Chill slightly. Spread the smoked fish dip over crackers or toasted baguettes.