This is a recipe that was shown to me on the boatlessfishing.com forum. I have modified it with my own little twist. Amberjack or Almaco Jacks mixed with a 3 to 1 portion of King Mackerel, Bluefish, or Jack Crevale, yes Jack Crevale. This mix makes a great combination, but if you do not like too much of a fishy taste then only use white meat fish. You can smoke the fish on a grill, just go out and but the wood chop container and wood chips. I do soak the woodchips in a 1 part cooking wine and 1 part water. On one side of the grill I place the wood chips and a can of water, the water vaporizing helps to keep the fish from drying out so much. You do not want to eat too much of a chewy dip.The heat is only turned on the side with the soaked chips. I cover the other side of the grill with aluminum foil and spray it with canola or peanut oil. Turn the grill on and preheat until you see the smoke rising, then place the fish in the grill I place the fish over it.

For every pound of smoked fish:

Jar of good Mayo
Teaspoon of deli mustard (optional)
Fresh Dill—two packs
Kosher Salt

Adobo seasoning mix <-The Hispanic Twist- or  -> any Tropical seasoning Mix–Come on give it some flavor PLEASE do the twist!

½ ounce of vinegar
Fresh lime
Diced onions- 2 parts white onions 1 part red onions (if preferred)
1 Red pepper
1 pepper (green or any nice color you prefer)
Diced celery – only one small branch
Sour cream – half the amount of the Mayo—if the dip is to be stored over a week,  mix the sour cream before use

You can season the fish with Adobo for 10 minutes in the refrigerator (in a covered bowl) and then smoke it. After smoking the fish for about 20 to 30 minutes, bake in the oven for another 10 minutes and let it rest until it is cool. Shred the fish down with a fork and knife and then use a food processor to completely separate it .  Add a pinch of Adobo seasoning, just a dash for extra flavor. You can also season the fish and then bake it. If you add the seasoning and bake it the seasoning will adhere more, I like for it to be loose in the mix.

In food processor (or by hand) cut the dill, celery, onions, and peppers and soak them in the lime juice, vinegar, and a dash of salt mixture  for an hour and then drain it. Save the juice to increase flavor if needed.Keep second pack of fresh dill by itself as you want the dill flavor to not absorb the lime and vinegar.

Place the shredded fish in a big bowl place a layer of the veggies and mix it.

Once mixed add 2 parts mayo 1 part sour cream and the deli mustard (optional) until it’s all mixed and then add the sour cream to make it creamier.

Add the fresh dill until you get the taste you are looking for. Continue to mix everything until you have a complete paste. Place in air tight containers and store in the fridge. Let it sit in the fridge over night and enjoy the next day. Without sour cream I’ve had dip for 30 days, for some reason 5 pounds of dip will not last in my house. With sour cream I do not like it over 7 days in the fridge. It becomes watery, just mixed it before serving but it kind of looses flavor in my opinion.

Serve accordingly with crackers. It goes well with a glass of wine or a nice cold beer.

Enjoy and don’t be afraid to change the recipe to make it your own. I just gave you an idea, like someone else gave it to me. Pass it on.