Smoked Fish Dip
- 1 Anaheim chile
- 12 ounces smoked cod or white fish, skinned and boned
- 1/4 cup mayonnaise
- 1/2 large lime, zested and juiced (about 1 tablespoon juice)
- 1 1/2 teaspoons fresh cilantro leaves, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh oregano leaves, finely chopped
- 10 drops Mexican hot sauce, such as Cholula or Tapatio
- 1 to 2 serrano chiles (depending on heat preference), halved, seeded and minced
- 1 small clove garlic, minced
- Kosher salt and freshly ground black pepper
- 5 to 6 pickled jalapenos, thinly sliced lengthwise and seeded, plus 2 tablespoons of the pickle juice
- 30 garlic croutons
Rub off the skin, discard the stem and seeds, and finely chop the chile. Flake the fish into a bowl, and remove any small bones that remain. Add the mayonnaise, lime zest and juice, and use a whisk or wooden spoon to break up the fish and combine the ingredients. Mix in the cilantro, cumin, oregano, hot sauce, serrano chiles, garlic, 1 teaspoon each salt and pepper and the pickled jalapeno juice. Cover and refrigerate for at least 1 hour.
NotesYou can also serve the dip in a bowl with the croutons on the side for dipping and a bowl of the pickled jalapeno for topping.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.