Cocodrie Catch and Cook Smoked Redfish Dip

Watch us cook up this dish and more on Catch and Cook Season 2, presented by Mossy Oak.

Ingredients

Instructions

Preheat the smoker to 225-250 F.
Using half the Cajun seasoning, season the redfish evenly. Place the filet on the smoker with the skin side down and cook until the flesh is cooked throughout and flaky, pulling away from the skin around the edges, about one hour. Remove the fish from the smoker and allow it to cool.
Crumble the fish in your hands, allowing it to flake apart but leaving decent sized chunks of fish. Make sure to feel for and pull out any bones.
Add fish to a large mixing bowl and add in the yogurt, mayo, lemon juice, lime juice, parsley, green onion, yellow onion, and capers. Mix together with a spoon or your hands. Taste and add more Cajun seasoning to taste.
Serve fish dip immediately with chips or crostinis, or refrigerate for later.