Smoked Redfish Dip

Ingredients:

• Redfish Fillets
• 1/4 Onion
• Pickled Jalapeno Peppers
• 1/2 Stalk Celery
• Tomato
• Tony Chachere’s Seasoning
• Lemon Pepper Seasoning
• Mayonaise (1/2 cup)

Directions:

1. Season fillets with Tony’s and lemon pepper seasonings.
2. Smoke for 4 hours at 250 degrees.
3. Remove fillets and crumble into small pieces.
4. Chop fine onions, celery, tomato and jalapeños to taste.
5. Mix two cups redfish with chopped seasonings.
6. Add mayo and stir. (You will notice more full-flavor and spiciness when refrigerated for 12 to 24 hours.
7. The remainder of redfish can be vacuum packed and frozen for a later date.
8. Serve with crackers.

Recipe courtesy of Cajun Fishing Adventures.