Pepper Pureè
2 banana peppers
2 small white onions
6 cloves garlic
3 bell peppers (assorted colors recommended)
Chop and combine all items in a food processor or blender. Process until smooth.
Fish Brine
1 cup soy sauce
8 cups hot water
1 cup salt
1 cup brown sugar
2 cups ice
1 pinch red pepper
Combine hot water, salt and brown sugar. Mix until solids are dissolved. Add soy sauce and red pepper. Add the ice and stir to cool down.
Smoking the Fillets
Step 1: Brine fish fillets skin on overnight.
Step 2: Remove fish from brine and onto a raised rack so excess moisture can be released.
Step 3: Smoke for 2 to 3 hours at desired temperature. Personally, I like 250 degrees Fahrenheit with apple or cherry wood. For a heavier smoke, use hickory. Remember to soak your wood chunks in water for 1 to 2 hours before using them.
Step 4: Once the outside has a nice char, and the internal temp is approximately 155 to160 degrees, pull your fillets and let them cool down.
Step 5: Remove skin and hand-shred the fillets to ensure that no bones make it into your dip
Fish Dip
8 pounds smoked fish
4 cups pepper pureè
8 ounces cream cheese
3 1/2 cups Greek yogurt
Salt and pepper to taste
Combine all ingredients in a large pan or bowl. Mix together with a wooden spoon until cream cheese is fully blended and you achieve your desired consistency–salt and pepper to taste. Depending on how smoked your fish is, you may need to add more puree to bring the moisture level up.
Serve with crackers, your favorite hot sauce and a lemon wedge.