SSS RECIPES

HOLIDAY FISH DIP INGREDIENTS

MAKES 24oz.

  • Package of white fish from SSS (approx 1.5 cups)

    FOR THE SMOKED FISH

    • 1 tsp each of chili powder, smoked paprika, onion powder, garlic powder, sea salt, black pepper

    • 2 tbsp lime juice

    FOR THE DIP

    • 8oz Cream Cheese

    • 1/4 cup sour cream

    • 1/2 lemon juiced

    • 1 TBSP mayo

    • 1/2 bell pepper

    • 1/4 red onion

    • 2 celery stalks

    • a few dashes each of Worcestershire sauce and your favorite hot sauce

    • 1 pinch each of Sea Salt, Cracked Black Pepper, Ginger Powder

    • 3/4 TSP of Old Bay

    • Pickled Jalapeno

    • Scallion

    • Fresh Cilantro

INSTRUCTIONS

  1. Cover your fillets with the chili powder, paprika, onion powder, garlic powder, black pepper and sea salt.

  2. Sprinkle fresh lime juice over the fillets.

  3. Smoke in a smoker for 3-4 hours (DO NOT USE MESQUITE WOOD IT IS TOO POTENT FOR THE DELICATE FISH)

    ***CHEAT - If you don’t have a smoker buy some liquid smoke from the supermarket (they sell this in the first aisle at Edwards Supermarket) Place fillets in large baking dish. Combine soy sauce, brown sugar and liquid smoke in a bowl. Spread the mixture over the fish and bake at 350degrees for 25 minutes. Shhhhhhhhhh.

  4. Add all ingredients except for the smoked fish to a food processor. Blend until creamy.

  5. Add the smoke fish and pulse blend at the lowest setting. You want to keep some chunks of fish in the mix to add to texture. Blend until chunky.

  6. Scoop dip into a festive holiday bowl (think ugly sweater contest). Place a pickled jalapeño, cilantro leaf and scallion on top for garnish.

  7. Enjoy and be sure to tag us #THESOCIETYEATS