Smoked Fish Dip With Spicy Pickled Peppers And Torn Crostini Recipe

Name: Smoked Fish Dip With Spicy Pickled Peppers And Torn Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Anaheim chile; 3/4 pound smoked cod or white fish, skinned and boned; 1/4 cup aioli or store-bought mayonnaise; grated zest and juice of 1 large lime (about 1 tablespoon juice), plus more juice as needed; 1 1/2 teaspoons fresh cilantro, finely chopped; 1/2 teaspoon fresh oregano, finely chopped; 1 - 2 serrano chiles (depending on how spicy you want it), halved, seeded and minced; 1 small clove garlic, minced; 1/2 teaspoon ground cumin; 10 drops Mexican hot sauce (such as Cholula or Tapatio); Kosher salt and freshly ground black pepper; 5 - 6 pickled jalapenos, thinly sliced lengthwise, seeds discarded, plus 2 tablespoons or more of the juice; 30 torn garlic croutons, (see intro)

Servings: persons

1 Anaheim chile
3/4 pound smoked cod or white fish, skinned and boned
1/4 cup aioli or store-bought mayonnaise
grated zest and juice of 1 large lime (about 1 tablespoon juice), plus more juice as needed
1 1/2 teaspoons fresh cilantro, finely chopped
1/2 teaspoon fresh oregano, finely chopped
1 - 2 serrano chiles (depending on how spicy you want it), halved, seeded and minced
1 small clove garlic, minced
1/2 teaspoon ground cumin
10 drops Mexican hot sauce (such as Cholula or Tapatio)
Kosher salt and freshly ground black pepper
5 - 6 pickled jalapenos, thinly sliced lengthwise, seeds discarded, plus 2 tablespoons or more of the juice
30 torn garlic croutons, (see intro)

1
Roast the Anaheim chile directly over the flame of a stovetop burner or under a broiler, charring the skin on all sides.
2
Wrap the chile tightly in plastic wrap and allow it to steam for at least 15 minutes.
3
Rub off the skin, discard the stem and seeds and finely chop the chile.
4
Flake the fish into a bowl, and remove any small bones that remain.
5
Add the aioli and lime zest and juice, and use a whisk or wooden spoon to break up the fish more and combine the ingredients.
6
Add the cilantro, oregano, serrano chiles, garlic, cumin, hot sauce, 1 teaspoon each of salt and pepper and the pickled jalapeno juice and mix again.
7
Add more salt, pepper and pickled jalapeno juice to taste.
8
Cover and refrigerate for at least 1 hour.
9
To serve, spoon a heaping tablespoon of the fish dip on each crouton and garnish with 1 to 2 jalapeno slices.
10
You can also serve the fish dip in a bowl with the croutons on the side for people to serve themselves.
11
In that case, have a bowl of the pickled jalapenos for people to use as they like.

1246

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Anaheim chile, 3/4 pound smoked cod or white fish, skinned and boned, 1/4 cup aioli or store-bought mayonnaise, grated zest and juice of 1 large lime (about 1 tablespoon juice), plus more juice as needed, and more.

Yes, Smoked Fish Dip With Spicy Pickled Peppers And Torn Crostini falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked Fish Dip With Spicy Pickled Peppers And Torn Crostini

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