Smoked Fish Dip

Recipe courtesy of Ben Ford, "Taming the Feast"
Show: Man Fire Food Episode: Backyard Blowouts
TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: 1 hr 15 min
Cook: 5 min
YIELD: 10 to 12 servings


  • 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
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Roast the Anaheim chile directly over the flame of a stovetop burner or under a broiler, charring the skin on all sides. Wrap the chile tightly in plastic wrap and steam for at least 15 minutes.

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.

To serve, spoon a heaping tablespoon of the fish dip on each crouton and garnish with 1 to 2 jalapeno slices.


You 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.




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