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Smoker | |
| 6-8 oz. Mahi Mahi 8 ounces cream cheese – softened 1/2 cup sour cream 1 Tbsp. lemon juice 3/4 tsp Old Bay seasoning 2 tsp. fresh chopped dill – divided hot sauce – to taste Liquid smoke – to taste (optional use if baking the fish) Cracked black pepper – to taste capers to garnish each appetizer Crackers or toasted crostini | |
| Oven approach (add the liquid smoke) Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, spray with cooking spray or brush with olive oil. Then, add the Mahi Mahi fillets to the baking sheet. Bake for 10-15 minutes or until the fillets flake easily and/or reach an internal temperature of 137 degrees F. Remove from the oven and flake with a fork. Set aside. Smoker approach Prep smoker with a sweet/fruitwood (apple) and set temp to 230-250 Smoke the fish for about 30 minutes until it flakes apart easily and reaches an internal temp hit of 145. Add the cream cheese, sour cream, lemon juice, Old Bay seasoning, 1 tsp. chopped dill, hot sauce, liquid smoke and cracked pepper to a bowl, stir to combine. Stir in the flaked fish, stirring carefully just until combined. Serve over crackers or toasted crostini. Garnish with additional chopped dill and capers, if desired. | |
Unrated | |
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