GOAT Smoked Fish Dip Recipe | The GOAT Chef

The GOAT Smoked Fish Dip

Smoke. Citrus. Salt. Florida.

Smoked wahoo. Smoked mahi. Creamy, citrusy, a little heat, and a lot of flavor.

This is not smooth, anonymous dip from a beach bar. The GOAT Smoked Fish Dip keeps the wild-caught Florida fish in substantial, visible pieces and folds it into a rich base of cream cheese, Duke’s mayonnaise, fresh Key lime, celery, pickled jalapeños, chives, and parsley.

Serve it cold with thick grilled sourdough, fried capers, GOAT Pickled Bermuda Onions, fresh Key lime zest, and charred Key lime halves.

Yield: 4 to 6 servings
Prep Time: 20 minutes
Chill Time: At least 1 hour

Ingredients

Smoked Fish

• 8 ounces smoked wahoo
• 8 ounces smoked mahi-mahi

Creamy Base

• 4 ounces cream cheese, softened
• 1/2 cup Duke’s mayonnaise
• 2 tablespoons fresh Key lime juice
• 1 teaspoon fresh Key lime zest

Flavor

• 2 tablespoons celery, finely diced
• 2 tablespoons pickled jalapeños, finely diced
• 2 tablespoons fresh chives, thinly sliced
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1/2 teaspoon Diamond Crystal Kosher Salt, or to taste
• Fresh cracked black pepper, to taste

Garnish and Serving

• Fresh cilantro, chopped
• Additional fresh chives
• Fried capers
• GOAT Pickled Bermuda Onions
• Fresh Key lime zest
• Thick grilled sourdough
• Charred Key lime halves

Equipment

• Large mixing bowl
• Rubber spatula
• Sharp chef’s knife
• Cutting board
• Microplane or citrus zester
• Cast-iron skillet or grill pan
• Airtight storage container

Instructions

1. Place the softened cream cheese, Duke’s mayonnaise, fresh Key lime juice, and Key lime zest in a large mixing bowl.
2. Mix until smooth, creamy, and completely combined.
3. Fold in the diced celery, pickled jalapeños, fresh chives, and parsley.
4. Flake the smoked wahoo and smoked mahi into medium-size pieces. Remove any skin or bones.
5. Gently fold the smoked fish into the creamy base, keeping substantial visible pieces throughout the dip. Do not purée or overmix.
6. Season with Diamond Crystal Kosher Salt and fresh cracked black pepper.
7. Cover and refrigerate for at least 1 hour so the flavors can develop.
8. Before serving, taste and adjust the Key lime, salt, black pepper, or pickled jalapeño as needed.
9. Transfer to a chilled serving bowl and garnish with cilantro, additional chives, fried capers, GOAT Pickled Bermuda Onions, and fresh Key lime zest.
10. Serve with thick grilled sourdough and charred Key lime halves.

Chef Tips

• If you cannot see substantial pieces of fish, it is spread—not dip.
• Smoke the wahoo slightly more heavily than the mahi for deeper flavor and balance.
• The mahi contributes natural sweetness and a softer texture.
• Do not use a food processor. Hand-folding preserves the premium texture.
• Use fresh Key lime juice and zest. Bottled citrus does not belong in this recipe.
• Drain the pickled jalapeños before dicing so the dip does not become watery.
• Fried capers provide crunch, salt, and contrast against the creamy dip.
• Serve it as a starter, on a seafood board, or beside a cold beer.

Make-Ahead and Storage

GOAT Smoked Fish Dip should be prepared at least 1 hour ahead so the smoke, citrus, herbs, and jalapeño can fully develop.

It may be made up to 24 hours before serving and stored refrigerated in a clean, airtight container.

For food quality and safety, use the dip within three days and keep it refrigerated whenever it is not being served.

Stir gently before serving, taking care not to break down the visible pieces of fish. Freezing is not recommended because the dairy base may separate.

Related Recipes

• GOAT Pickled Bermuda Onions
• GOAT Wicked Tartar Sauce
• GOAT Cocktail Sauce
• Caribbean Cracked Conch
• GOAT Citrus Slaw
• Florida Lobster Roll

Nutrition disclaimer: Nutritional information is provided only as an estimate and may vary based on the smoked fish, ingredient brands, portion sizes, preparation methods, and substitutions. THE GOAT CHEF™ does not guarantee the accuracy of nutritional calculations.